Italian Chicken Sandwiches

There are many versions of this sandwich floating around the internet (most made with beef, not chicken) but the best one I've found so far is from my friend and neighbor, Paula (hi, Paula!)  Now folks, I LOVE the beef version of this sandwich but sometimes I don't want all the extra calories associated with beef, especially chuck roast which, in my opinion, is the best choice of meat for this sandwich (plus the calories of the uber delicious crusty bread you serve this thing on).  So, I got to thinking, why couldn't I make a version of this with boneless, skinless chicken breasts and serve it in the same way?  Behold, the Italian Chicken Sandwich!  Now, if you are a purist, please feel free to use beef and beef broth (instead of chicken and chicken broth) and make it the same way but, I submit that this sandwich is just as good and will not leave you with a guilt trip!  I added roasted red pepper to mine because I had some in my pantry but you could leave them off too.  I would recommend adding extra banana pepper rings because the uncooked ones taste different than the ones you add to the meat as it cooks and it adds a nice tangy bite!  Enjoy!

Italian Chicken Sandwiches (adapted from my friend Paula's recipe)

2-3 lb. boneless, skinless chicken breast (I used 2 lb., if you use 3 lb. there will be plenty of seasoning and it will make enough for 3 additional sandwiches)
1 packet zesty Italian salad dressing mix (such as Good Seasons or make your own)
1 packet dry onion soup mix (such as Lipton)
1 (14 1/2 oz.) can low sodium chicken broth
1/2 t. salt
1/2 t. black pepper
1/2 t. garlic powder
1 (14 oz.) jar pepperoncini pepper rings 
1 T. juice from pepper jar
6 crusty hoagie rolls, split
Provolone or mozzarella cheese slices (I used low fat)
Roasted red pepper strips, if desired

Place chicken, Italian dressing mix, dry onion soup mix, chicken broth, salt, black pepper, garlic powder, half of the pepperoncini pepper rings (reserving the other half for topping the sandwiches) and juice from pepper jar in a slow cooker and cook on low for 6-8 hours or on high for 2-4 hours.  Shred the meat with two forks and serve on crusty rolls with provolone cheese, extra pepper rings and roasted red peppers (if desired).

6 servings (225 calories each serving not including the rolls and cheese) according to my calculator on loseit.com

NOTE:  I served this with a caesar salad!

Spanish Style Quinoa

Welcome back, taco Tuesday!  I missed you last week!  You got kinda lost in the rush of Thanksgiving recipes but here you are, old friend!  Ready and willing to kiss and make up.  Ahem.  Is this over the top?  I think not!  You see, I LOVE my taco Tuesday and, while I don't have a new taco recipe for you this week, I DO have a new and exciting side dish to go with your tacos!  Spanish style quinoa!  Think of it as Spanish rice only made with quinoa.  Great texture, great flavor and it comes together in the same amount of time that it takes to make the boxed Spanish rice!  If you have never tried quinoa this would be an excellent way to add it to your repertoire.  Enjoy!

Spanish Style Quinoa (adapted from allrecipes.com)

1 T. extra virgin olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 small green bell pepper, finely diced
1 c. uncooked quinoa
1 (8 oz.) can tomato sauce (I used no salt added)
2 1/2 c. water
1 t. chili powder
1/4 t. garlic powder 
1/4 t. cumin

Heat the oil in a large saucepan over medium high heat.  Stir in the onion, garlic and green pepper and saute, 5 to 10 minutes, until the onion and green pepper are tender.  Stir in the quinoa and allow to toast for 2-3 minutes, stirring occasionally.  Add the tomato sauce, water, chili powder, garlic powder and cumin and bring to a boil.  Reduce the heat to medium low, cover and simmer for 20-25 minutes until the quinoa is tender and the liquid is all absorbed.  

4 servings (214 calories each serving) according to my calculator on loseit.com

Whole Wheat Pumpkin Waffles

This is a great recipe for whole wheat waffles with an addition of one of my favorite fall ingredients:  PUMPKIN!  Have I mentioned my love of pumpkin?  Even my skeptical 4 year old ate these (he is very leery of vegetables so anytime I can get them into him in ANY form I am a happy mommy!)  In fact, there was one leftover and he asked for it the next day for breakfast and I gladly gave it to him!  You could make a big batch of these and freeze the leftovers for a quick and easy weekday breakfast.  Just pop them in the toaster or microwave to heat!  

Whole Wheat Pumpkin Waffles (adapted from thespiffycook.com)

1 c. skim milk
1 egg, separated
1/2 c. pumpkin puree
1/2 t. vanilla extract
3 T. applesauce (or canola oil)
2 T. brown sugar
1 1/4 c. white whole wheat flour (or use 3/4 c. whole wheat flour and 1/2 c. all purpose flour)
2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/8 t. nutmeg

Preheat waffle iron.  In a large bowl combine milk, egg yolk, pumpkin, vanilla, applesauce (or oil) and brown sugar.  Place the egg white in a separate smaller bowl and beat with a hand mixer until firm peaks form.  Set aside.  Add the flour, baking powder, salt, cinnamon and nutmeg to the wet ingredients and slowly incorporate.  Fold the egg white into the batter.  

Spray the waffle iron with non stick cooking spray.  Pour about 1/2 c. of the batter (depending on the size of your waffle iron - mine has it's own measuring cup) and cook about 2 minutes or until the waffles are crispy (again, my waffle maker has an automatic timer so just use yours if that's what you have!)  Serve immediately with butter and syrup.  

This recipe made 5 waffles (168 calories each) in my waffle iron but the sizes will vary according to size.  

Rigatoni with Roasted Red Pepper Sauce

If you are looking for a super easy and delicious pasta recipe to make that will satisfy anyone, this is the one for you!  Jarred roasted red peppers make this sauce come together in a snap and a little bit of fat free half and half makes it super creamy.  The original recipe calls for basil added at the end but I forgot to buy it so I added about one teaspoon of basil pesto to each serving and it really did the trick!  Enjoy!

Rigatoni with Roasted Red Pepper Sauce (adapted from tastykitchen.com)

12 oz. rigatoni (or other short pasta of your choice)
1 T. unsalted butter
1/2 large onion, finely diced
3 cloves garlic, minced
1 (15 1/2 oz.) jar roasted red peppers, drained and roughly chopped
1 c. vegetable broth
1/2 t. salt
1/4 t. black pepper
1/2 c. fat free half and half
1/2 c. Parmesan shavings (plus more for serving, if desired)
1/4 c. fresh parsley, minced
2 T. basil, chopped (or use a dollop of basil pesto!)

Cook the pasta in salted water according to package directions and set aside.  Meanwhile, melt the butter in a large skillet over medium high heat.  Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften.  Add the chopped red pepper and cook for 2 to 3 minutes, until hot.  

Remove the skillet from the heat and carefully transfer the contents of the skillet to a food processor or blender.  Put the lid on and puree the pepper mixture until totally blended (there will be some texture to the peppers.)  Pour the pepper puree back into the skillet and add the broth, salt and pepper and stir until heated.  Pour in the cream and stir to combine.  Taste for seasonings and add more salt and pepper if desired.  Add the pasta, Parmesan, parsley and basil and stir together to coat the pasta.  Serve in bowls with extra Parmesan on top.

6 servings (326 calories each serving) according to my calculator on loseit.com

Wild Rice Pilaf with Pine Nuts and Lemon

My good friend, Kara, is from Minnesota and almost every time she goes back to visit her family she brings me some wild rice.  It is grown there and so delicious (plus far less expensive than buying it in a big grocery store).  She knows the way to my heart - FOOD!  Here is an excellent and easy recipe that makes a great side dish for almost anything.  I like to serve it with chicken or steak but I would also eat this by itself for lunch.  Wild rice does take a good amount of time to cook but it isn't high maintenance at all.  Just cook it in some broth with delicious seasonings for an hour or so!  Enjoy!

Wild Rice Pilaf with Pine Nuts and Lemon (adapted from foodnetwork.com)

1 T. extra virgin olive oil
1/4 c. pine nuts
1 clove garlic, minced
1 long strip lemon zest
1/2 t. dried thyme
1 c. wild rice, whole, not broken
4 c. low sodium vegetable broth
2 t. salt
1 bunch green onions, thinly sliced
1/2 t. black pepper

In a medium saucepan heat the olive oil over medium heat.  Add the pine nuts, garlic, lemon zest and thyme and swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes.  Add the wild rice and cooking, stirring with a wooden spoon, until lightly toasted, about 3 more minutes.  Stir in the vegetable broth and salt.  Bring to a boil.  Reduce heat to a rapid simmer, cover and cook, stirring occasionally, for 45 minutes.  When the time is up removed the lid and check the consistency of the rice.  It should begin to crack when it's done.  If the broth is not all absorbed, turn the heat up to medium high until the rice has absorbed all of the broth, about another 15 minutes or so.  Remove from the heat, add the green onions and pepper and remove the lemon zest.  Taste for seasoning (salt and pepper) and serve.

4 servings (272 calories each serving) according to my calculator on loseit.com

Pumpkin Cheddar Muffins

I will admit, when I saw this recipe for the first time I was not sure it would work.  Pumpkin?  With Cheddar?  And cayenne?  And brown sugar?  Let me assure you, IT WORKS!  They are sweet, spicy and cheesy and the perfect accompaniment to anything or alone as a breakfast item!  I love to serve them with minestrone soup but they would be a great addition to your Thanksgiving table too.  Make a double batch if you have house guests and they can eat them for breakfast with an egg and a couple of slices of bacon.  Perfection!  

Pumpkin Cheddar Muffins (adapted from marcussamuelsson.com)

1 c. pumpkin puree
3 T. Greek yogurt (can also use sour cream)
2 T. flaxseed (or 2 large eggs)
6 T. water (if using flaxseed)
1/2 c. (1 stick) unsalted butter, melted and cooled
2 c. white whole wheat flour (can also use all purpose)
1 1/2 t. baking powder
1/4 t. cayenne pepper
1 1/2 t. salt
1 1/2 t. black pepper
1/2 c. firmly packed light brown sugar
1 c. (4 oz.) grated sharp cheddar cheese

Preheat the oven to 350.  Lightly spray 18 standard muffin cups with cooking spray and set aside.  In a large bowl, whisk together the pumpkin and Greek yogurt (or sour cream).  Add the flaxseed (or eggs), water (omit if using eggs) and butter and whisk until combined.  In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper and brown sugar.  Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.  Fold until just combined and stir in the cheese.  Divide the batter among the muffin cups and bake for 15-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.  Serve warm, if possible.  

18 muffins (143 each) according to my calculator on loseit.com

Thanksgiving Dessert Round Up

And so, here it ends, with my Thanksgiving dessert round up. I hope you have enjoyed my Thanksgiving suggestions and find them helpful! I hope you will make at least one new recipe for your Thanksgiving table this year. If you make one of mine, please share! I would love to know what you've made! Enjoy these dessert options, some sinful, some not.  Happy Thanksgiving!

Thanksgiving Dessert Round Up

Carrot Cake Bars

Butterscotch Banana Bundt Cake

Pumpkin Blondies

Pumpkin Caramel Blondies

Skinny Pumpkin Pie

Dixie Pie

Pecan Pie

Apple Pie

Blackberry Raspberry Pie

Pecan Pie

Today, we have a VERY special guest blogger!  My mom!  For the record, my mom is an excellent cook and a lot of my cooking inspiration came from her (and my grandma, her mom) who never failed to let me pull a chair up to the counter and "help" them cook.  Here's her too awesome not to share pecan pie story:

I have had a few cooking disasters in my life.  One was when, as a new bride, I made a dessert for company from a recipe I had seen in the newspaper.  It was accompanied by a beautiful photo, and looked delicious.  It's the only time I've seen a recipe for cheesecake made with cottage cheese - - I think there's a reason for that.  It tasted exactly like cottage cheese, only sweet (with a  complicated fresh strawberry glaze on top).  I was eventually able to laugh about it, and those friends never let me forget it!   

Another attempt I have never forgotten is my "pecan pie fiasco."  It was the first time I had made a pecan pie, and it was for my in-laws' Thanksgiving dinner.  My husband's mother, sister, and sister-in-law were all great cooks, and I really wanted to measure up.  My pie looked perfect - I was so proud of it!  I cut into it with some difficulty; it was the consistency of slightly under-cured concrete.  Everyone politely tried to eat that pie, but when my upper and lower teeth would not come apart after I bit into it, I was mortified.

I had followed the instructions on the recipe that said, "Insert a toothpick into the center to test for doneness.  If the toothpick is "syrupy", bake an additional five minutes."  The toothpick was syrupy several times, so I kept putting the pie back in the oven.  

Now, an undercooked pecan pie is not good either - it will look okay, but will "bleed" syrup when it's cut.  However, better that than losing a tooth filling!

I have such fond memories of sitting around that dining table with my husband's wonderful family.  And we laughed about my cement pie for years.  

  

Shel's note:  Be sure to follow the cooking instructions exactly for this recipe! 

Pecan Pie (Donna Rowland)

3 beaten eggs

1 c. sugar

1 c. light Karo syrup

1/4 t. salt

1 t. vanilla extract

2 T. unsalted butter, melted

1 1/4 c. whole pecans

1 T. flour

1 frozen deep dish pie crust, not thawed

Combine first 8 ingredients in a large bowl and pour into the pie crust.  Bake for 15 minutes at 400, reduce the oven temperature to 350 and continue cooking for an additional 30 minutes.  Allow to cool before cutting and serve with whipped cream, if desired.

Thanksgiving Potato Round Up

It's time to talk potatoes. Now, I know a lot of people are committed to your basic mashed potatoes and gravy and if that's you, I say bravo! This post is meant to give you some alternatives to the traditional mashed potatoes and gravy. If you are looking for a more traditional mashed potato recipe for your Thanksgiving table I would try the Garlic Mashed Potatoes and just leave the garlic out. I have also included my Cheesy Broccoli Quinoa in here because I think it's a nice switch from potatoes and it's starchy! Enjoy!

Thanksgiving Potato Round Up

Baked Mashed Potatoes with Parmesan Cheese and Breadcrumbs

Potato Fennel Gratin

Giada's Potatoes

Garlic Mashed Potatoes

Mustard Roasted Potatoes

Cream Cheese Mashed Potatoes

Rosemary Roasted Potatoes

Roasted Potatoes and Onions

Chili Roasted Sweet Potatoes

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Cheesy Broccoli Quinoa

Easy Thanksgiving Centerpieces

Today, we take a break from cooking and focus on another very important part of Thanksgiving:  the centerpiece! I am not a fan of very complicated or fussy centerpieces so, for those of you who are, these will not appeal. However, for those who want something pretty and uncomplicated, these will be great! The most important thing is, do something easy, look around your house for what you already have that would make a great addition to your Thanksgiving table and have fun with it! Enjoy!

Easy Thanksgiving Centerpieces

This first centerpiece is made up of mini pumpkins that I hollowed out and then put little vases into and filled with flowers. I am not a fan of tablecloths (too fussy for me) so I just staggered them evenly down the middle of the table.

The second centerpiece is another mini pumpkin (this time striped) which is flanked on either side by a stemless wine glass filled with flowers. Stemless wine glasses make great vases (as do any small juice glasses you have on hand)! I brought home the beautiful scarf from Ethiopia when we brought our adopted son home. It made a perfect table runner!

This last one is probably one of my all time favorites! I took a big white platter and set candles and fresh fruit around it and then surrounded it with nuts and cranberries. You could make this big or small, round, rectangular or square depending on your platter and use as many different kinds of fruit or candles that you want! 

Thanksgiving Vegetable Round Up

Here it is!  The Thanksgiving veggie round up you've all been waiting for! Seventeen recipes that you can put on your Thanksgiving table in a snap. Some sauteed, some casseroles, some roasted. I have it all friends and now you do too! Just click on the recipe name for the link.  Please enjoy!

Thanksgiving Vegetable Round Up 

Roasted Carrots

Jazzed Up Green Beans

Green Beans with Lemon and Garlic

Orange and Honey Glazed Carrots

Oven Roasted Green Beans

Tomato Vegetable Casserole

Sauteed Brussels Sprouts

Sauteed Brussels Sprouts with Poppy Seeds (pictured left)

Broccoli Corn Casserole (pictured right)

Sauteed Green Beans with Tomatoes

Broccolini with Balsamic Vinaigrette

Green Beans with Toasted Pine Nuts

Spicy Honey Mustard Brussels Sprouts

 Parmesan and Swiss Roasted Cauliflower

Sauteed Brussels Sprouts with Balsamic Vinegar

Mexican Corn Casserole

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Broccoli Corn Casserole

Friends, there are some old recipes that can't be changed and also can't be forgotten on my family's Thanksgiving table.  One of those recipes is broccoli corn casserole.  It is not gourmet but it is delicious and a particular favorite of my sister-in-law (my husband's sister), Sarah!  Hi Sarah!  In my family, my sister, Kari, is always the one who supplies this yummy goodness.  Hi Kari!  This is another recipe for which I do not know the origin.  I hope you guys enjoy!

Broccoli Corn Casserole  


1/2 c. unsalted butter, melted
1 1/2 c. chicken in a bisket crackers, crushed (about 25 crackers)
10 oz. frozen chopped broccoli, steamed and drained
1 (16 oz.) can cream style corn
1 (7 oz.) can whole kernel corn, drained
1/2 t. pepper

Preheat the oven to 350.  Mix the butter with the cracker crumbs and reserve 1/2 cup.  Mix remaining crumbs with broccoli, cream style corn, corn kernels and pepper.  Spread into a shallow 1 1/2 qt. baking dish that has been sprayed with cooking spray.  Top with remaining crumbs and for 30 minutes.

8 servings (217 calories each serving) according to my calculator on loseit.com

Sauteed Brussels Sprouts with Poppy Seeds

I love brussels sprouts and I'm always trying to find new and exciting ways to serve them.  This one is easy and delicious and you can start the prep a day or two ahead by slicing the brussels sprouts.  I used my food processor with the slicing blade but you could also slice them with a knife.  Saute while Thanksgiving dinner is going on the table and you have a simple side!  Enjoy!

Sauteed Brussels Sprouts with Poppy Seeds (adapted from realsimple.com)

1 1/2 lb. brussels sprouts, ends trimmed 
2 T. extra virgin olive oil
1 large shallot, finely chopped
1 1/2 t. salt
1/2 t. black pepper
2 T. white wine vinegar
1 T. poppy seeds

In a food processor fitted with the slicing disk, slice the brussels sprouts (this can be done a day or two ahead - just store the sliced brussels sprouts in a ziploc bag).  In a large skillet, heat the oil over medium high heat.  Add the shallot and cook, stirring often, until it begins to soften, about 2-3 minutes. Add the brussels sprouts, salt and pepper and cooking, tossing often, until the brussels sprouts start to become tender, about 4-6 minutes.  Remove from the heat and stir in vinegar and poppy seeds.  

6 servings (91 calories each serving (according to my calculator on loseit.com)

*Brussels sprouts are on the left.  Broccoli Corn casserole is on the right!

Thanksgiving Salad Round Up

Hello my friends! It's time for seven salads that would be great additions to your Thanksgiving table! These are all recipes that I have posted on my blog in the past, just rounded up here for your ease. I do what I can. I threw the cranberry and fig compote in here too because it didn't seem to fit anywhere else! I hope you find one that you like.  Every Thanksgiving table desperately needs a little green!

Thanksgiving Salad Round Up

Try this Simple Fall Salad for a quick fix. Make the dressing the day before and assemble the salad just before you eat. With only three ingredients in the salad it will only take a minute to prepare! This would be great with sliced pear instead of apple if you prefer.

Here's another humdinger for you. This Mixed Green Salad with Sherry Vinaigrette could be prepared ahead as well and dressed just before dinner. Make the dressing the day before and toss to combine!

For something a little out of the ordinary, try this Arugula Salad with Avocado and Tomatoes. Assemble the salad and tomatoes ahead, make the dressing ahead and chop up the avocado just before serving. The avocado coats the lettuce as you toss and makes the whole thing so creamy!

Butter Lettuce Salad with Fennel and Dried Blueberries

Romaine Salad with Parmesan Vinaigrette

Mixed Greens with Apple, Blue Cheese and Walnuts

I end this post with my favorite cranberry sauce, Cranberry and Fig Compote.  Make it a day or two ahead and set it out to bring it to room temperature the day of.  Enjoy alongside your turkey or by the forkful.