Tasty Chicken Wraps (simple version)

This recipe is for 2 people but its easy to change the amounts to serve more. You can also add more vegetables like green pepper if you like, this is the simple version and I hope to come up with a more elaborate version one day. Very quick and yummy!
2 chicken boobs (thawed)
1 Tlbs olive oil
1/4 C. red pepper (bell) chopped
2 Tlbs Fat free mozzarella cheese
2 Whole wheat tortillas
1/4 tsp. garlic powder
1/4 tsp. onion powder
Lawery's seasoning (to taste)
Nature's seasoning (to taste)

Chop chicken into small cubes. Heat frying pan with olive oil on medium heat. Add red pepper and chicken. Sprinkle garlic, onion, lawery's and natures seasonings all over the chicken. Stir well. Keep stirring and tuning over the chicken so it all gets browned. Cook until chicken is done. Spoon desired about of chicken onto a warmed tortilla and sprinkle with about 1 Tlbs of cheese. Roll up the tortilla and enjoy! Serves 2

Jewish Apple Cake

This is an old family favorite. Growing up I remember eating this tasty treat at my Grandmas.
3 C. flour
2 C. sugar
1 C. oil
4 eggs
3 tsp. baking powder
1-1/2 tsp. vanilla
1/3 C. orange juice
3 C. sliced apples
6 Tlbs. sugar
1-1/2 tsp. cinnamon
Peel and slice apples. Mix cinnamon and 6 Tlbs. sugar with the apples. In a bowl mix the 2 c. sugar, oil and eggs together. Add vanilla and orange juice. Beat. Add flour and baking powder. Beat. Grease and flour a bunt pan very well. Layer batter and apple together. Try not to have the apples touch the sides of the pan or they will stick. Bake for 1 hour at 325* . Let stand for 15 mins in the pan then turn out. Drizzle a simple glaze on top when hot.

Pumpkin Muffins

I made a few changes to this when I made it. I added cranberries for the dry fruit, I used 3/4 c. of sugar and I used grated zucchini in place of the apple sauce. To make it a little healthier use 2 eggs and 2 egg whites in stead of 3 eggs.
3/4 C. raisins (or other dry fruit)
1 C. flour-white
1-1/8 C. whole wheat flour
1/4 C. oatmeal
1 C. sugar (use 3/4 C. if you like them less sweet)
3/4 tsp. baking powder
3/4 tsp. soda
3/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
Mix all the dry ingredients together.
3 eggs
1-3/4 C. pumpkin puree
1/2 C. apple sauce
Mix and add to the dry ingredients.
Line muffin pans, fill cups 2/3 full. Bake at 350* for 25-30 mins.

Lemon and Poppyseed Muffins

I love how these don't have any oil so they aren't greasy. Unless you can find already ground almonds then grinding them can be a task. I felt like a pioneer on the Oregon trail...but it was well worth it since they tasted so good.
1-1/2 C. white rice flour
1-1/2 C. finely ground almonds
2 tsp baking powder
1/4 tsp salt
1 Tlbs poppy seeds
zest of 1 large lemon
2 C. peeled and finely grated zucchini
3 large eggs
1/2 C. low-fat buttermilk
3/4 C. sugar
2 tsp lemon extract
Preheat oven to 350*. line a 12-muffin tray with liners. Combine the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. In a small bowl combine the lemon zest and zucchini. Beat the eggs and sugar with a mixer for 3 min. until pale and creamy. Add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. Spoon even amounts of batter into each muffin liner. Bake for 30 min. Yield: About 20 muffins. Calories: 155

Stovetop Dijon Chicken

Wow! This recipe really surprised me! It tastes so good. And it was fast and easy to make, took me about 40 min. from start to finish. So if you need a quick dinner recipe that will wow your guests then this is the one.
4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard

Chopped fresh thyme, if desired


1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.

3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars0g); Protein 27g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron10% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Crispy Baked Cod

This was very fast and easy to make. Baked in 20-25 minutes. And tasted SUPER!! I rounded out the meal with fancy rice and broccoli.
4 (6-ounce) cod fillets
1 large egg white
1 tablespoon water
1/2 cup Wheatie cereal flakes, crushed (might need a little extra)
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1 tablespoon butter, melted
lemon juice(optional)

Preheat oven to 400*F. Spray an 8-inch square baking pan with vegetable cooking spray. (I line my pan with tin foil and then spray it. Makes clean up faster) In a small bowl , beat egg white and water. Dip fillets in egg white, then roll in crushed corn flakes. Arrange fish in baking pan. Sprinkle with parsley, salt and lemon pepper; drizzle with butter. Bake uncovered, for 20 minutes, or until fish flakes easily with a fork. Serve warm. Optional: Drizzle lemon juice to taste over fish.

Apple Pocket Pies

These are very cute but this is diffidently a "recipe made with love" meaning its time consuming and difficult. This recipe is perfect for your fall time feasts!
Dough:
2-1/2 C. all-purpose flour
1 tsp. salt
2 Tbs. sugar
16 Tbs. (2 sticks/250g) cold unsalted butter cut into 1/2" pieces
6 to 8 Tbs. ice water
In a bowl mix together flour, salt & sugar until combined. Cut in the butter with a pastry cutter until mixture resembles coarse meal. Add 6 Tbs. ice water. The dough should not be sticky. If it is crumbly, add more water, 1 tsp. at a time. Divide the dough in half, wrap with plastic wrap & press each into a disk. Refrigerate for at least 2 hours or up to overnight.
Filling:
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice
Peel apples and cut into 1/2" cubes. Mix together sugar, flour, cinnamon, & salt. Add apple cubes and mix well so all the apples are coated with sugar mixture. Add vinegar and lemon juice, mix well.
Assembling pies:
Apple pocket pie mold (from Williams-Sonoma)
1 egg, lightly beaten with 1 tsp. water
Natural sugar crystals (to sprinkle on top of pies)
. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8" thick. Brush off the excess flour. Using the pocket pie mold, cut out 8 of each shape (16 total dough pieces). The cutout will serve as the steam vent in the top crust. Repeat with the remaining dough disk. Place a solid dought shape in the bottom half of the cutter and gently press the dought into the mold (you might have to stretch it a bit so it fits to the edge). Fill the center with 1 to 2 Tbs. pie filling and brush the edges of the dough with egg wash. Top with the dough piece with vent hole. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove from mold and place on a parchment-lined baking sheet. Repeat with remaining dough. Freeze pies for 20 to 30min. (I skiped the freezing step and mine turned out fine) Preheat oven to 400*. Brush the pies with the egg wash and sprinkle with sugar. Bake for 15 to 20 min. The crust should be golden brown and the filling is gently bubbling. Cool on a wire rack for 10 min. Yeild: 8 pocket pies.