Parmesan Crusted Spinach Chicken Rollatini

I just love Italian food and since I can't have my favorite, Baked Ziti, on nights when I'm craving tomato sauciness, these roll ups hit the spot. If you're not watching the carbs so much, feel free to add bread crumbs to the dipping process after chicken has been coated with egg whites. I served this over pasta for my hubby and I had nice greek salad to top it off. I had leftovers for a few days and had the Teacher's Lounge smelling yummy when I re-heated the next day. Give it whirl!

Ingredients:

Adapted from SkinnyTaste

• 6-8 thin chicken cutlets (I just sliced my regular chicken breasts in half)
• 1/2 cup grated parmesan cheese
• 6 tbsp egg whites or egg substitute
• 5 oz frozen spinach, thoroughly squeeze dried
• 6 tbsp part skim ricotta cheese 
• 1/4 low-fat shredded mozzarella
• 6 oz part skim mozzarella (I used Polly-O)
• non-stick cooking spray
• 1 cup no sugar added marinara sauce (I use Trader Joe's Traditional Marinara Sauce)
• salt, pepper, and garlic salt to taste

Directions:

• Season cutlets with salt, pepper, and garlic salt then preheat oven to 450. Lightly spray baking dish with non-stick spray.
• Place 4 tbsp egg whites and 1/4 cup of grated parmesan into two separate bowls.
• In another bowl, combine shredded mozzarella with spinach and remaining parmesan cheese, 2 tbsp egg whites, and ricotta cheese.

• Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Dip chicken in egg whites then in grated parmesan and place seam side down in a baking dish. Repeat with remaining chicken. When finished, cover with more grated parmesan to fill in empty places. (optional)
• Bake 25 minutes and remove from oven. Top with sauce then a layer of mozzarella cheese.
• Return to oven and bake for 3 more minutes or until cheese is melted and bubbling. Serve with a bit more sauce on the side.

Pistachio Goat Cheese Ball

My parents recently moved to Alabama and right next door to a farm that produces all kinds of yummy goat cheese. I thought of both of them when I stumbled upon this recipe because it contains two of their favorite things. Pistachios for dad and goat cheese for both. I imagine mom's will taste much better because of the fresh product next door, but until I get down there to visit and sample her farmer neighbor's goat cheese, Trader Joe's will suffice. This is the perfect in-between commercial snack for my family on Thanksgiving Day. No carbs and minimal sugar, so eat your heart out!

Adapted from Family Circle
Ingredients:

• 4 oz plain goat cheese, room temperature
• 8 oz neufchatel cheese, room temperature
• 2 tbsp natural honey (try to go local)
• 2 tsp fresh thyme, chopped
• 1/2 cup pistachios, chopped

Directions:

• In stand mixer, blend cheeses, honey, and thyme on medium until combined.
• Using a spatula, transfer the mixture to a work surface and form it into a ball. Roll the ball in the pistachios and refrigerate 1 hour. 
• Re-shape the ball after cooling if needed. Serve with your favorite cracker or baguette bread.

Cranberry Apple Streusel Pie

There's snow EVERYWHERE...but here, it's just nasty outside with cold rain and wind. All this left me no choice but to get baking. I was in the mood for something warm, fruity, and doughy. Bad, I know, but the carbs are relatively low for a dessert and the real enemy, sugar, is all splenda. Today is my 'cheat' day where I allow myself to be a little more loose with my diet. I disciplined my diet all week for this treat, so I'm okay with the extra carbs. The secret weapon here is the low-carb pie crust and unsweetened, dried cranberries. Takes a little time in the kitchen but it's so worth it!

Adapted from Pampered Chef
For Pie Crust:

Ingredients:

• 1 1/2 cups almond flour
• 3 tbsp light butter, melted (in pie pan if possible)
• 3 tbsp splenda

Directions:

• Melt the butter in your pie pan if possible. Mix all the ingredients in the pan, patting into place with fingertips.
• Bake at 350 for 10 minutes or until crust begins to brown. Once it begins to brown, it browns quickly, so I check at 8 minutes and monitor. When baked, set aside.

For Streusel Pie:

Streusel Topping Ingredients:

• 1/2 cup flour
• 1/4 cup splenda brown sugar
• 3 tbsp light butter, cold
• 1/2 cup coarsely chopped walnuts

Fruit Filling Ingredients:

• 3/4 cup splenda
• 1/4 cup flour
• 1 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup dried, unsweetened cranberries
• 2 tsp orange zest
• 7-8 baking apples (about 2 lbs.) Cored and diced into chunks (I used gala, braeburn, and granny smith)

Directions:

Streusel

• Combine flour and brown sugar. Then cut in the butter until the mixture is crumbly. Stir in walnuts and set aside.

Fruit Filling

• Combine sugar, flour, and cinnamon in a large bowl. Add cranberries and orange zest and mix well. Add chunked apples to mixture, tossing until evenly coated.

• Spoon apple mixture into crust and sprinkle evenly with streusel.
• Bake at 350 for 50-55 minutes until apples are tender and streusel is golden brown. Cool at least 2 hours before serving. Yummo!

Green Bean & Sprout Casserole

I recently fell in love with the brussel sprout when I tried our school cafeteria's version on my plate. They were so cute and who knew, so tasty! We love green bean casserole in my house for Thanksgiving and traveling to different houses throughout the day often left me green bean casseroled out. Give your guests some variety in a 'cute' and delicious way.

Adapted from Family Circle
Ingredients:

• 10 oz brussel sprouts trimmed (halved optional)
• 1 lb fresh green beans, halved
• 4 slices turkey bacon, diced (I use Butterball Reduced Sodium)
• 3 tbsp whole wheat flour
• 2 cups Three Mushroom Soup 
• 1 cup French's Fried Onions
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

• Boil brussel sprouts with a pinch of salt for about 4 minutes, then add beans to same pot and boil for 5 more minutes. Drain and set to the side.
• Cook bacon in a non-stick skillet, using light cooking spray as necessary, until slightly crispy. Add flour and cook for 1 minute, then add soup and simmer for 2 minutes until it thickens.
• When thick, stir in veggies, salt and pepper and pour into a casserole. Top with fried onions.
• Bake at 350 for 20 minutes or until onions are browned.

Three Mushroom Soup

My parents love mushrooms and any chance we get to enjoy them, we do. In addition to other mushroom'-y type appetizers and sides, we'll be enjoying this soup on Thanksgiving Eve or save some to coat your tummy for turkey on Thanksgiving day!

Adapted from Family Circle
Ingredients:

• 1-2 tbsp light butter
• 1 1/2 lbs mixed mushrooms (I use shitake, baby bella, and oyster)
• 1 tbsp fresh thyme, chopped
• 3 tbsp flour
• 7 cups low-sodium chicken broth (or 7 cups water with 4 chicken bouillon cubes)
• 3/4 cup fat free sour cream
• 2 tsp salt
• 1/8 tsp pepper
• 1/4 fresh parsley, chopped

Directions:

• Melt butter in large soup pot. Add mushrooms and thyme and cook for 8 minutes or until mushrooms are tender. Then sprinkle in flour cooking for another 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir in sour cream, salt and pepper, and bring to a simmer, do NOT boil. Mix in parsley. (If you're serving the Green Bean and Sprout Casserole, save 2 cups of this soup.)

Buttermilk Bangers with Garlic & Chives

This one's for my brother who absolutely loves homemade mashed potatoes, but then again, not many men don't. There's no need to give up on mashed potato love this Thanksgiving. The carbs from potatoes are natural and are okay as long as they're balanced out with enough protein. Hello, turkey!

Adapted from SkinnyTaste
Ingredients:

• 6-7 medium of your favorite potato, cubed (peeled optional)
• 3/4 cup fat free buttermilk
• 1 tbsp light butter (I use smart balance)
• salt and pepper to taste
• 1/4 cup fresh chives
• 4 cloves garlic ( or 5 heaping tbsp minced garlic)

Directions:

• Boil potatoes with salt and enough water to cover. When it reaches a boil, cover and reduce heat simmering for 20 minutes or until tender. Drain water and return to pot.
• Add remaining ingredients and mash until smooth. Add salt and pepper to your liking. 

Shopping

In my efforts to create a menu for the entire month of November, the menu for the rest of this year, is what I got! Yes, I mean all of 2011. There were just too many good things that I wanted to try.

Since the majority of my grocery list is fresh, I'm shopping every 2 weeks just for what each recipe calls for that I don't already have in my kitchen and other daily essentials in the house (coffee creamer, snacks, etc). I'm determined to stick to the list. I've even gone so"Type A" as to organize my shopping list the way that my grocery store is organized. Starting with produce when I first enter and finishing up with canned goods and other miscellaneous items from the aisles. Don't judge me...

Brunswick Stew

We just had a cold front move in something fierce, a few nights ago and made for great sleeping weather! I LOVE this stew on a cold night. The recipe makes a ton, but I usually have enough leftover to freeze and pull out in a pinch or just nibble on it for a few days. I add small bits of chicken bouillon if re-heating after about the second day.

My dad calls this stew chicken chili, which is basically what it is. I add more chicken to get more protein to fill me up and balance out the natural carbs from corn, tomatoes, potatoes, and beans. Depending on how you like it, 'stewy' or 'soupy' add more water as it's cooking.

It pairs well with cornbread to add a bit more comfort to this dish. My momma always doubles up and uses Jiffy brand with a pinch of sugar and it's wonderful!

Adapted from Virginia Hospitality
Ingredients:

• 4 med size boneless skinless chicken breasts
• 1 large onion, quartered
• 3 ribs celery, diced
• 1 tsp salt
• 1/4 tsp pepper
• small can corn (rinsed and drained)
• 2 cans butterbeans (rinsed and drained)
• 1 can stewed tomatoes (quarter each tomato into pot with juice)
• 2 small red potatoes, cubed
• 1/3 cup reduced sugar ketchup
• 3 tbsp vinegar
• 1 tbsp splenda brown sugar or just splenda
• 2 tbsp Worcestershire
• 1-2 tsp Tobasco (more if you like it spicy)
• 2 tbsp Smart Balance Light Butter

Directions:

• In enough water to cover chicken (about 3-4 cups), boil chicken breasts for about 30-40 minutes or until cooked through. Remove chicken from water and shred in a separate bowl. 
• Add remaining ingredients (onion, celery, salt, pepper, corn, beans, tomatoes, potatoes, ketchup, vinegar, Worcestershire, Tobasco, butter, and sugar) to the boiled water. Stir the shredded chicken back into the pot. Cook for a while and taste. Add bits of chicken bouillon as needed.
• Cook on low-medium heat for about 2-3 hours. 

Pumpkin Spiced Latte

Personal opinion, I really don't like Starbucks coffee, especially their version of the pumpkin spice latte, eeekk! Anything I do like from them is loaded with sugar.

To keep from going into sugar shock, be sure that your pumpkin butter is all natural. It should only contain a combination of pumpkin, apples, spices, and a hint of sugar.  Can usually be found at specialty stores like Trader Joe's or Byler's, or check online for a healthy version. Here's a healthy version of the season's yummiest latte. Addictions okay. Take that, Starbucks!

Adapted from Family Circle
Ingredients:

• 1 1/2 cup unflavored Almond Milk
• 2 tbsp all natural pumpkin butter 
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 3 tsp splenda (to taste)
• 1/4 cup of espresso (or 1/2 cup strong brewed coffee)
• cool whip lite for topping
• pumpkin pie spice for topping

Directions:

• Using a small sauce pan combine almond milk, pumpkin butter and splenda. Warm on medium heat, stirring until it reaches a boil. Remove from heat and stir in vanilla. Wire wisk the mixture until smooth.

• Pour pumpkin mixture into cups, add hot espresso or coffee and top with cool whip and pumpkin pie spice on top. YUMM!

Pumpkin Dip with Apple, Pear, & Ginger Snap Dippers

This is a recipe that you won't want to get through the holiday's without making. It's delicious and is sure to have your family and friends asking you to make it again and again. My Bible Study Girls devoured it at study last night. A woman knows what a woman likes. Here's the recipe:

Adapted from SkinnyTaste
Ingredients:

• 15 oz can pumpkin (not easy pumpkin pie mix)
• 3/4 cup splenda (could mix half splenda w/ brown sugar)
• 8 oz lite cool whip
• 1 tsp vanilla
• 1/8 tsp cinnamon
• 1/2 tsp pumpkin pie spice (more if you love it!)
• 6 oz plain fat free GREEK yogurt (can be found at Trader Joe's, don't use a flavor!) 
• cut up apples and pears for dipping 
• ginger snaps for dipping (optional for those being naughty)

Directions:

• Mix pumpkin, brown sugar, vanilla & spices until blended well.  Mix in yogurt. FOLD in cool whip. Chill for about an hour and ENJOY!