ChristineIsCooking.com: April 2012

Lemon Parmesan Tilapia (Low Carb / Low Cal - Easy)

This is a delicious quick meal that can be prepared in minutes. I am not a huge fish fan, but I do like this recipe and eat it often.

Ingredients:
Tilapia loins / fillets (you could substitute with any other white fish)
Olive Oil
Grated Parmesan cheese
Salt and Pepper
1/2 a lemon

Directions:
Preheat your oven to 400 degrees
Pour enough olive oil in a bowl to coat one side of each of your fish fillets
Place enough parmesan on a plate to dredge one side of each of your fish fillets.
(1) Dip one side of each fish fillet in the oil
(2) Press the oiled side of the fish into the parmesan (I use the Grated Parmesan Reggiano from Costco)
(3) Place the plain side of the fish down on a pan or baking dish sprayed with non-stick spray
(4) sprinkle the fish lightly with salt and pepper
(5) Cook for 25 minute at 400 degrees (or until your desired doneness)
(6) Remove from the oven and squeeze the lemon lightly over the fish.

Tips:
The Tilapia loins I use are about a 1/2 inch thick. If the fish your using is thinner or thicker, your cooking time may vary. I like my fish well-cooked and flaky and the 25 minutes cooking time gets that result.

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Healthy Crock Pot Eggplant Parmesan

This is a yummy low cal and easy way to get your veggies in. This is a great meal alone or in addition to a protein. I eat this a lot as it only takes a few minutes to put together. It is very low calorie, but is very filling.

Ingredients:
1 large eggplant, peeled and diced
1 small to medium sized onion diced
2 minced cloves of garlic or 1 teaspoon of garlic powder (optional)
1 jar of spaghetti sauce (I used La Famiglia Del Grosso Sunday Gravy)
Salt
Parmesan Cheese (I used Cello Imported Parmesan Cheese from Costco)

I used my 4 quart slow cooker for this dish

Juicy Roasted Garlic Chicken

This is a simple and delicious recipe you can serve to anyone. It comes out so juicy and delicious and will fall off the bone.

Ingredients:
1 whole chicken (giblets removed)
salt, pepper, ground rosemary and onion powder

1/4 cup olive oil divided

1 to 2 stalks of celery or 1/2 onion or carrots (this is for the inside of the chicken and keeps it moist)

garlic cloves (peeled and sliced in half)

Directions:
Preheat oven to 375 degrees
Place a thawed and washed chicken in a roasting pan
Place half (1/8th cup) of olive oil inside the chicken cavity.
Stuff with chicken cavity with your celery or onion or carrots (and garlic cloves if desired).
Place the halved garlic cloves (amount to your liking) under the skin of the chicken. I usually use 5 cloves on each side.
Drizzle the remaining 1/8 cup on the chicken's exterior.
Season generously with salt and pepper, rosemary and onion powder.

Bake uncovered for 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF. For example: A 5 lb chicken would cook for 1h 50 mins.

Remove from heat, and baste with drippings. Cover loosely with aluminum foil and allow to rest 30 minutes before serving.

*For lemon chicken you can stuff lemon slices under the chicken skin before roasting.

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Updated Christine Is Cooking Index Tabs and Search Function

I have spent many many hours today revamping and reorganizing my recipes under my tabs. Here are the NEW and IMPROVED tabs:

How to Make Rice Krispie Treats with Peeps

It seems like every year we either buy or are given marshmallow Peeps. We think they are just soooo cute. However, no one seems to actually want to eat them!

I didn't want to throw them out so we decided to re-purpose them into Rice Krispie treats. The end result was pretty yummy. They passed the kid test with flying colors!!

I stretched the marshmallow as far as I could and added a little extra butter so that the treats would still hold together, but wouldn't taste too overwhelmingly sweet.

Ingredients:
15 marshmallow Peeps
3 1/2 cups of Rice Krispies or Rice Cereal
4 tablespoons of melted butter
non-stick spray
9x9 non-stick pan

Directions:
(1) Melt the butter in a non-stick pan over medium heat.
(2) Melt the peeps in the pan. If you are using multiple colors; keep the colors together in separate areas of the pan. The peeps will pretty much melt themselves so no need to stir a lot.
(3) Once melted, remove the pan from the heat and add the cereal. Stir until incorporated.
(4) Pour the mixture into a 9x9 lightly greased pan.
(5) Pat down into bar form using plastic wrap.
(5) Let chill in the refrigerator at least 30 minutes before serving.

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5 minute Spinach Dip (cold) easy

If you need to bring something to a party, but don't have a lot of time for cooking. I recommend this one...a lot....

I don't use many pre-packaged items in cooking, but once in a while you come across something that is REALLY tasty. For years, I have been making the spinach dip recipe on the back of the Knorr Vegetable Recipe Mix packet after tasting it at a friend's party. It is always a crowd pleaser and is quite budget friendly vs. buying spinach dip at the deli. It takes about 5 minutes to make. It needs to sit for a few hours, but it can also be made the day before. You will never have any leftovers of this one!

Ingredients:
1 (10 oz) package of frozen chopped spinach - squeezed dry.
1 (16 oz) container of sour cream
1 cup of mayonnaise
1 pkg. of Knorr Vegetable recipe mix (you can usually find this near the soup / bullion in the store)
1 can (8 oz) of chopped and drained water chestnuts.

Combine all ingredients and chill 2 hours. Serve with veggies and cut up bread or in a hollowed out bread bowl.

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Sour Cream Deviled Egg Recipe

I've been working on this recipe for some time. Often, deviled eggs have this overwhelming mayo taste....and not in a good way. Instead of mayo or miracle whip, I decided to swap in sour cream and some herbs. The end result is a light, creamy, delicious deviled egg. I really enjoyed these.

Ingredients:
6 hard-boiled eggs
2 tablespoons of sour cream
1 tablespoon of mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon of dried dill
1 teaspoon of fresh minced chives (optional)**
a dash of salt

Paprika, pepper or cayenne pepper (if desired)

Makes 1 dozen deviled egg halves

Directions:
Cut the cooled hard boiled eggs in half. Scoop out the yolk and add it to a food processor along with the mayo, sour cream, dijon mustard, dill and a dash of salt. Process the ingredients until smooth.

Place the egg filing into a piping bag with a decorative tip or a sandwich bag (snip the tip off after filling). Fill the empty hard boiled eggs with the filling. If desired, sprinkle tops with paprika, pepper or cayenne pepper.

** If you add the chives, stir them in by hand after running the other ingredients through the food processor.

3 Tips:
(1) How to Make Perfect Hard Boiled Eggs:
http://www.lowcarbcrock.com/2013/03/the-best-way-to-cook-hard-boiled-eggs.html#

(2) If you cut a small thin slice off the bottom of each egg it will sit flat.

(3) I use my Cuisinart Mini Prep for this. I love it because it is easy to use and easy to clean.

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Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com