Fun Friday

This month has been full of events around the community that SERVPRO has participated in. I thought that I would make FUN FRIDAY extra special today.  Here is a blog filled with delicious recipes.

Skinny Low-fat Chocolate Chip Cookies Gina’s Weight Watcher Recipes Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts Calories: 170.7 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.5 g • Fiber: 1.4 g • Sugar: 25.4 g Sodium: 113.1 mg
Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp butter, melted
  • 1 egg white
  • 2 tbsp apple sauce
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips

Directions:
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with cooking spray.
In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks. http://www.skinnytaste.com/2011/08/best-low-fat-chocolate-chip-cookies.html

 

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells 1 lb chicken, cut into bite-sized pieces salt and pepper 1/2 cup scallions, diced 8 strips of bacon, cooked & crumbled 1 avocado, diced mild cheddar cheese, shredded 2 tbsp butter Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet. Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy! Makes 4 quesadillas.
Read More http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-avocado-quesadillas.html#ixzz1tGYylXt4
There is just one more recipe I wanted to share with you guys! I got this recipe from ‘The Chew” on ABC. Hope you all enjoy!

Mama T’s Baked Ziti with Eggplant 

We’ve Made Cooking As Easy As 1-2-3!

  • step 1
    ingredients 1 cup Extra Virgin Olive Oil
    instructionsFor the Eggplant: Preheat the oil to 350F.
  • step 2
    ingredients 1 Eggplant Salt and Freshly Ground Pepper
    instructions Cut the eggplant into rounds about 1/2-inch-thick dice. Saute in olive oil until golden brown, about 2 to 3 minutes.
  • step 3
    ingredients 3 tablespoons Extra Virgin Olive Oil 1 Onion (diced) 2 cloves Garlic (minced) 2 28-oz can San Marzano Whole Tomatoes (crushed) Salt and Freshly Ground Pepper Fresh Basil
    instructionsFor the Marinara Sauce: In a Dutch oven, heat the olive oil over medium heat. Add the onion, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 90 seconds. Add the crushed tomatoes and season generously with salt and pepper. Cook and reduce slightly for about a half hour. Top with fresh basil.
  • step 4
    ingredients
    instructionsFor the Assembly: Preheat oven to 350F.
  • step 5
    ingredients 1 pound Ziti
    instructions Cook the ziti to half of the time on the package instructions.
  • step 6
    ingredients 1 pound Mozzarella (cut into 1/2-inch cubes)
    instructions In a bowl, toss together the ziti, mozzarella, and half of the marinara sauce.
  • step 7
    ingredients Pecorino Romano
    instructions On the bottom of a casserole, create a bed of the eggplant. Grate pecorino over the eggplant and then top with half of the sauced ziti mixture. Grate more pecorino over the ziti mixture, then cover with another layer of the eggplant rounds. Add the remaining sauced ziti mixture. Cover with the remaining sauce and grate pecorino generously over the top.
  • step 8
    ingredients
    instructions Bake for 30-40 minutes, until golden brown and melted.

-Denea Duran

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