Weight Watchers Parmesan Chicken Cutlets

Ingredients

• 1/4 cup parmesan cheese, grated
• 2 tablespoons dried Italian seasoned breadcrumbs
• 1/8 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 4 (1/4 lb) boneless skinless chicken breast

Directions

1. Preheat oven to 400 degrees.
2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4. Arrange on nonstick baking sheet.
5. Bake until chicken is cooked through, 20-25 minutes.

Lemon Crunch Coffee Cake

INGREDIENTS

1 pkg. House Style Rolls, defrosted
7 tbsp. butter, divided
Zest of one lemon
2/3 cup sugar, divided
One (8 oz.) pkg. plain cream cheese, room temperature
1/2 tsp. pure vanilla extract
1 tbsp. fresh lemon juice
1 large egg
2 tsp. all-purpose flour
For the glaze
1 tbsp. fresh lemon juice
1/4 cup confectioners’ sugar

PREPARATION

Preheat the oven to 350°F.  Butter an 8-inch pie plate.
Carefully remove the Sister Schubert’s® Parker House Style Rolls from the pan leaving it in one piece. Using a serrated knife, split the “pan” of rolls in half horizontally. Place the bottom half of the rolls in the pie plate.
Melt 3 tbsp. butter and pour it over the rolls in the pan. Gently press the rolls into the bottom of the pan to create a crust.
Place the top portion of the rolls in a food processor and bounce them to make breadcrumbs. Add 4 tbsp. cold butter cut into small pieces, lemon zest and 1/3 cup sugar and bounce mixture again to create a crumble topping. Set aside.
In the bowl of an electric mixer, combine cream cheese, remaining 1/3 cup sugar, vanilla and lemon juice and mix until smooth. Add the egg and flour and mix just until smooth.
Spoon the cream cheese batter over the bottom crust layer. Top with the crumb mixture and bake 30 minutes.
The top should be golden and the filling should be set. For the glaze, combine the lemon juice and confectioners’ sugar and drizzle over the cooled cake.
Serve.

Slammin Blackened Salmon

Ingredients

• 1 lb salmon fillet ( preferrably fresh but frozen works well too! Just cook it alittle longer.)
• blackening seasoning ( I like Zatteran's found at most supermarkets)
• olive oil

Directions

1. Remove salmon from package and rub with blackening seasoning on skin free side.
2. Use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.
3. Heat grill pan on med heat and brush lightly with olive oil (very lightly) Place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.
4. Flip salmon and remove skin (it will peel off very easily and usually in one piece- I place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) Cook another 5-8 minutes until the entire piece of fish is opaque and runs with a white milk like substance (healthy omega fatty acids) Serve immediately with rice or potato and veggie of your choice for a healthy meal that tastes like you're at a restaurant even when you cooked it yourself!

Lollipop Flower Pots

Ingredients

• 1 (18 ounce) packages refrigerated sugar cookie dough
• 36 caramels
• 1 cup chocolate cookie crumb
• green gummy fruit slices or spearmint candy leaf
• 36 small lollipops

Directions

1. Preheat oven to 350°F.
2. Lightly grease 36 mini (1-3/4-inch) muffin pan cups.
3. Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups.
4. Place 1 caramel in center of each muffin cup.
5. Bake 10 to 11 minutes or until edges are lightly browned.
6. Cool cookies in pan on wire racks.
7. Remove to wire racks; cool completely.
8. Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie.
9. Flatten gummy fruit slices slightly; press into leaf shapes.
10. Push each lollipop stick through 1 or 2 leaves as desired. 
11. Push 1 lollipop with leaves into each cookie cup 

Crumb Topped Banana Muffins

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large ripe bananas, mashed
• 3/4 cup sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted

Topping

• 1/3 cup packed brown sugar
• 1 tablespoon flour
• 1/8 teaspoon cinnamon, to taste
• 1 tablespoon cold butter
• 1/4 cup nuts, chopped (optional)

Directions

1. In a large bowl, mix the flour, baking soda, baking powder, and salt.
2. Mix bananas, sugar, egg and melted butter.
3. Stir into dry mixture just until moistened.
4. Fill muffin cups 3/4 full.
5. Combine brown sugar, flour, and cinnamon topping ingredients.
6. Cut in cold butter until crumbly.
7. Sprinkle over muffins.
8. Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
9. Cool in pan for 10 minutes.

BBQ Bacon Cheddar Meatloaf Cupcake & Mashed Potato Frosting

Ingredients

For the Meatloaf Cupcakes

• 4 slices bacon ( reserve bacon drippings)
• 1 onion, chopped
• 1 1/2 lbs ground turkey
• 1/2 cup breadcrumbs
• 1 cup cheddar cheese
• 1/2 cup barbecue sauce
• 2 eggs

For the Mashed Potato Frosting

• 4 cups cubed peeled yukon gold potatoes ( about 2 pounds)
• 1/4-1/2 cup heavy whipping cream ( or half & half)
• 1/4 cup sour cream
• 3 tablespoons butter
• 1/2 teaspoon kosher salt or 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper (optional)

Directions

1. Preheat oven to 350°.
2. Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp. Remove from pan and place on a paper towel. Allow to cool. Crumble into pieces.
3. Add chopped onion to the reserved bacon drippings and sauté 3-4 minutes. Cool.
4. Add turkey, breadcrumbs, cheddar cheese, BBQ sauce, eggs, sautéed onions & crumbled bacon to a bowl and mix until combined.
5. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Bake at 350° for 20-25 minutes or until cooked through. Let stand for 5 minutes before removing.

6. While the meatloaf is cooking, make the mashed potatoes. Place potatoes in a pan; cover with water. Add pinch of salt, Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results. Return potato to pan. Add heavy whipping cream and remaining ingredients; stir with a spoon to desired consistency. If they are not creamy enough for you, add up to 1/4 cup more cream or milk – although they need to be stiff enough to pipe on top.
7. Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.

Cheesecake Factory Cajun Jambalaya Pasta

Ingredients

• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 2 boneless skinless chicken breasts ( halved)
• 1/2 lb large shrimp ( peeled and deveined)
• 5 quarts water
• 6 ounces fettuccine
• 6 ounces spinach fettuccine
• 2 tablespoons olive oil
• 2 medium chopped tomatoes
• 1 sliced green bell pepper
• 1 sliced red bell pepper
• 1 sliced yellow bell pepper
• 1 medium onion, sliced
• 1 1/2 cups chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons white wine
• 2 teaspoons chopped fresh parsley
• 1/4 teaspoon onion powder

Directions

1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.
2. Cut the chicken breasts into bite-size pieces.
3. Use about one- third of the seasoning blend to coat the chicken pieces.

4. In another bowl, sprinkle another one-third of the spice blend over the shrimp.
5. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.
6. Add both fettuccine to the hot water, reduce.
7. the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.
8. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.
9. When the oil is hot, saute' the chicken.
10. in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.
11. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking.
12. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!
13. Put the pan back over high heat and add the remaining tablespoon of oil to the pan.
14. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.
15. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.
16. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the.
17. spices and cooking food.
18. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.
19. Combine the arrowroot with the wine in a small bowl. Stir until it is dissolved.
20. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a.
21. plate.
22. Spoon half of the jambalaya over the pasta.
23. Sprinkle half the parsley over the top.
24. Repeat for the second serving.

Chicken Cordon Bleu Casserole

Ingredients

• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• 1 1/2 cups cooked chicken, cubed
• 1/2 cup ham, cooked and cubed
• 4 slices swiss cheese
• 1 (7 1/2 ounce) cans refrigerated biscuits
• 2 tablespoons melted butter or 2 tablespoons margarine
• 1/4 cup Italian breadcrumbs

Directions

1. Melt butter in saucepan over low heat and blend in flour, salt,& pepper.
2. Cook over low heat,stirring until mixture is smooth and bubbly.
3. Stir in milk until smooth, let boil for about 1 minute and remove from heat.
4. Add chicken and ham to butter/milk mixture.
5. Spread into an 11x7 pan and cover with sliced cheese.
6. Place biscuits on top (I usually flatten in the palm of my hand so that they fit better and bake faster).
7. Pour melted butter over biscuits and sprinkle with breadcrumbs.
8. Bake at 350 for 15-20 minutes, or until filling is hot and bubbly and biscuits are browned, and enjoy!