Saturday, July 25, 2009

Mini BBQ Chicken Sandwiches

Yet another mini sandwich (I like making them this way so I can have all the flavor without all of the calories ). I'd been wanting to try the onion strings for awhile and was hungry for bbq chicken too and thought of this sandwich which turned out to be very tasty. Hope you like it!

Ingredients:

2 seasoned cooked chicken breasts, shredded
1 cup balsamic barbecue sauce (I used the bbq sauce from this recipe)
8 whole wheat dinner rolls (45 cal each)
Onion Strings (from thePioneerWoman.com)
2 oz. white cheddar, grated

Directions:

Makes 8 mini sandwiches.

Marinate the shredded chicken in the bbq sauce for a couple of hours or overnight. Heat in a non-stick frying pan over med-low heat for a few minutes until heated through.

Meanwhile slice the dinner rolls in half and sprinkle 1/4 of the grated cheese over the top halves of each roll. Broil all halves in a 400 degree oven until the cheese is melted and the bottom halves are toasted.

Top each bottom half with 1/4 of the bbq chicken and desired amount of onion strings. Place the top halves (with the melted cheddar) on top and serve.


Calories per serving (2 mini sandwiches): about 350

Friday, July 17, 2009

The Many Faces of My Sweetie-Pie

My dog is so cute I often find myself taking pictures of him. I've been in a collage-ing mood lately so I decided to assemble some of them together, showing him in some of his various adorable "faces:" going left to right, starting with top row, his wild face, his satisfied face, his sleepy face, his curious face, his silly face and his "I need some attention" puppy dog face.

Saturday, July 11, 2009

Coconut Dipping Sauce for Chicken Fingers

My mom and I came up with this tasty recipe a few years ago when we wanted something other than barbecue or honey mustard to go with chicken fingers. It's very simple to make. Hope you enjoy it.

This recipe yields about 3/4 to 1 cup.

Ingredients:

1/2 c. orange marmalade
2-4 tsp. water
2 tbsp. butter
6 tbsp. shredded coconut

Directions:

Melt the butter over med-low heat in a small saucepan. While that is melting blend 1/2 of the orange marmalade and water in a blender until combined. Add with the remaining orange marmalade and coconut to the melted butter and stir well.

Continue to cook over medium-low heat for just a minute or two to give all of the flavors a chance to meld and thicken slightly. Then remove from the heat and let cool slightly before serving (it thickens as it cools). If desired sprinkle a little more coconut on top before serving.

It's also good cold.


Calories per serving (2 tablespoons): about 100

Saturday, July 4, 2009

Happy 4th! - Red, White & Blue Nachos

In honor of the day I came up with these red, white and blue nachos, so yummy and I'll share the recipe here with you.

And while it's a little late for this 4th I wanted to let you know about a fun party idea for any patriotic holiday. Just invite a bunch of people and have them bring food with the qualification being that it is red, white or blue (you may want to add more qualifications unless you just want a bunch of desserts, which are the easiest red, white & blue things to come up with). But it's really fun when people get creative with it. These nachos would be great for example. I went to a party like this a few years ago and took two chicken pot pies, one with a blue crust, one with a red crust (food coloring of course), but sorry, no pictures.

Anyway, hope everyone has enjoyed this Independence Day!

Ingredients:

4 cups blue corn chips (about 40 chips)
1 oz. queso quesadilla cheese, shredded
1 oz. white cheddar, shredded
1 cooked and seasoned chicken breast, cut into bite-sized pieces
2 tablespoons chopped yellow onion (or more, to taste)
garnishes: salsa and sour cream (as much as you like)

Sauce:
1.5 tablespoons low fat sour cream
1.5 tablespoons salsa verde

Directions:
Serves 2-4 depending on how many you want to eat :)

Combine sour cream and salsa verde to make the sauce.

Layer as follows (or however you like):
1/2 of the chips, drizzled with 1/2 of the sauce
1/2 of the cheeses
1/2 of the chicken
1/2 of the onions
Repeat

Heat in a 425 degree oven until cheese is melted and everything is heated through about 10 minutes. I like to broil for the last few minutes. Top with salsa and sour cream if desired and serve.


Calories per serving (1/4): about 240, if using about 1 tbsp. sour cream as a garnish