Blogging From Memaw's House....

Is it a sad commentary when my grandmother has internet and I don't? Well, since DSL isn't "available" in our area yet, and our computer is still freaked out (we can't do the whole "new computer" thing yet) I currently do not have internet access. (Except on my phone, which is OK except I'm limited to mobile-blogging only and that means I cannot check everyones blogs. But I'm STILL HERE I PROMISE!!)

Blogging from Memaw's house means I do not have access to pictures or videos. But mobile blogging is going OK so far. Just can't write very much due to character restrictions. And I cannot comment on anyones blogs as I cannot load them on my phone.

I've been on a cooking/baking kick lately. I cook a bunch of chicken (like tonight I'll cook 10 chicken breasts to use for the week...or I'll cook 6 for the next 3 days and cook the rest on Wed) then I use 2 breasts for an entire "recipe" of whatever I'm making. The KRAFT food magazine/little cooker helper is AMAZING, thanks Kristen!

Some new favorites :

Chicken Alfredo :

Cook some linguine, spaghetti, or fettucine. In the meantime saute your baked chicken in some low fat cooking spray or butter with some spices (I prefer a dash of creole spice, seasoned salt, and pepper) and fresh minced garlic (if you want or add garlic powder later). If it's pre-cooked this step takes a lot less time. If it's fresh chicken, cook it until it's completely cooked. Remove from the skillet. Add to the skillet 2 1/2 cups chicken stock and 2 1/2 tbs flour (I'm also using whole wheat flour instead of the white flour...it's healthier, and nobody can tell the difference!) and stir with whisk. Bring to a rolling boil, add 1 8 oz pkg Neufchatel cheese (lower fat option of cream cheese), add 3 tbs grated parmesan cheese and some more of your spices. Mix all together, and bring to a boil, stirring constantly. Once it starts to thicken, remove from heat and stir in your chicken. Toss with your pasta, and top with 1-2 tbs of grated parmesan cheese. I served it with fresh green salad (Caesar if you please!).
*****A variation....Add a can of drained rotel tomatoes to the cream sauce mixture, and replace the parmesan cheese with shredded Mexican cheese blend, substitute shells for the fettucine. Once you mix it all together, add some more shredded cheese, pour it into a 3 qt baking dish and top with panko bread crumbs. Bake at 350 for 20 minutes, until bubbly. Serve piping hot with Easy, Pleasy Coleslaw!*

Easy, Pleasy Coleslaw :

1 bag of premixed coleslaw mix (with carrots) or 1 bag of the finely shredded Napa cabbage. (If you're particularly industrious you can shred your own cabbage, but who has time for that?! If it's you that has that kind of time, use a whole head...) Toss in some finely chopped Claussen dill pickles, finely chopped black olives, kosher salt, black pepper, 1/4 cup lemon juice (or just eyeball it and squeeze it in), 2 large serving spoons of a mayonnaise-type dressing (I use Smart Balance mayo). Mix it all together and voila, you have a tasty coleslaw that even my picky 4 year old ASKS for!!
******A variation : substitute bacon crumbles for the pickles, and use jarred ranch dressing instead of the homemade coleslaw dressing*

Coconut Dream Bars (Recipe found on the back of Target brand sweetened coconut flakes!) :

Mix 1.5 cups flour (I use whole wheat flour), 1/2 cup packed light brown sugar, 1 stick (1/2 cup) of margarine/butter (I use Country Crock Plus Omega) until fine particles are formed. Press it into the bottom of an UNGREASED 9x13 pan. Bake at 350 for 15 minutes, until crust partially cooked. Meanwhile, mix 3 eggs, 1.5 cups packed light brown sugar until just mixed, add 1 tsp baking soda, 1 tsp vanilla extract, and 1.5 cups of flaked coconut. Mix Well together and pour over the partially baked crust. Bake at 350 for another 22 minutes (well, technically 20-25 min, but my oven took 22 minutes). Let cool. Cut with sharp knife, and enjoy!!

For an amazing Caesar salad, I recommend you use a head of Green Leaf Lettuce (or if you buy a bagged lettuce, I prefer Fresh Express 3 Leaf blend with the butter lettuce) and wash thoroughly (besides, I love using my salad spinner!!), drain well. Add a bag of TEXAS TOAST CROUTONS (if you have not discovered these yet, you are MISSING OUT!) I love all of them, but for Caesar salad use the "seasoned" unless you're using a low-fat Caesar dressing then I recommend the "Sea Salt and Cracked Pepper." Yum-O! For Caesar dressing, you're hard pressed to beat Cardini's Caesar dressing. The reduced fat is good, but if you're feeling indulgent you MUST try the full fat. (If anyone knows of a better one, let me know!! Especially of a lower fat one!!) I top it all with DiGiornio Grated 3 cheese blend (Parmesan, Romano, Asiago). Super tasty, and awesome!

Another recently discovered (by the kids, not by me!) favorite :

POMEGRANATES!!!!!!! I've always loved these things, but my children have just discovered them. They take literally thirty minutes to prepare, but they are worth it. My kiddos call them "pomegranate candy."


*******I'm going to tackle next...... PUMPKIN CHEESECAKE!!!!***************