Sugar Cookie Fruit Tart

image
If you’re looking for a something extremely quick and easy to make, this is it! You can use any fruit (I would recommend using what’s in season for the best and sweetest taste). I just love this dessert so much and I know you will too!

Ingredients:
Sugar Cookie dough (I used Pillsbury)
1 package of French Vanilla instant pudding
Fresh berries (I used strawberries, blueberries, and raspberries)

Steps:
1. Preheat oven to 350 degrees F. Roll out dough, or press with your hands into a 9×13 inch baking dish. Bake for 15-20 minutes, then let cookie cool completely.

2. In the meantime, make instant pudding by following directions on box. Once cookie is cooled, place on serving dish and spread pudding to your liking. Then..time to fix it up with berries! Place berries on tart anyway that you want:) Delicious, easy, quick, and you can really serve it any way you like.

image

Light and Creamy Asparagus Soup

image
I love soup so much I can even eat it during hot summer days. Asparagus is one of my favorite vegetables and I always end up just simply roasting it in the oven. I decided to make a soup out of it because I just re-discovered my immersion blender which happens to be  one of my favorite kitchen tools! This is such a quick soup you can put together last minute. It’s everything you want in a creamy light soup and I promise you can never tell that its filled with all kinds of goodness for you. Don’t forget to sprinkle the top with my low-fat seasoned croutons 🙂

Yield:6

Ingredients:
1 Tbsp butter
1 yellow onion; chopped
2 bunches of asparagus; cleaned
4 cups of chicken broth
1 cup of plain almond milk (or regular milk)
1 tsp salt
1/2 tsp pepper
1 Tbsp fat-free sour cream

Steps:
1. In a large pot, melt better on low heat. Add onion and sauté on low for 2-3 minutes. Snap the tough ends off the asparagus and chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, almond milk, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender.

2. Remove from heat, add sour cream and use an immersion blender to puree until smooth. On of my favorite parts to this soup is sprinkling my Easy Seasoned Croutons and a dollop of sour cream! Easy, light, healthy, and wholesome…everything you need in a soup.

image

Spicy Chicken and Cheese Enchiladas

image

This is the easiest meal you can make if you’re really craving Mexican food! I don’t want to toot my own horn on these, BUT these were really reaaaaally good…I’ve been creating different recipes with rotisserie chickens, and this is one of them because they have become one of my new favorites (they are also a favorite salad topper of mine too)! They’re almost hard not to grab one when you walk by them in the grocery store…let’s be real here, they smell too good..I made these the day before we were able to enjoy them and all I had to do when we got hungry was pop them in the oven for 20 minutes and DONE! If you want, you can double or triple the batch and freeze them so you have extra meals when you start to crave this again (and it won’t be long!).

Ingredients:
16 medium sized flour tortillas
3 cups of cooked shredded chicken (I used 1 whole rotesie chicken)
1 ½ cups shredded cheddar cheese (or Mexican mix)
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder (or granulated garlic)
1 recipe of my spicy enchilada sauce (or about 2 cups)
½ cup light cream cheese (this is the secret ingredient!)

Steps:
1. Preheat oven to 375 degrees. In a 13x9inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.

2. Now for the important part—In a mixing bowl, stir in shredded chicken, cream cheese, ½ cup of the shredded cheese, salt, pepper, and garlic powder until combined. Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla…like you would if you were making burittos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.

3. Top enchiladas with the rest of the enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. ENJOY, I know you will. 😉
image
image

Caramel Butterscotch Rice Krispy Treat Bars

image

For some reason I really enjoy making rice krispy treats because they are so easy to make and the possibilities are literally endless I feel like! Butterscotch isn’t an ingredient that I cook/bake with too often but butterscotch chips sure sounded and looked delicious when I was at the grocery store as they were laying  right by all the yummy chocolate chips.. So I thought, why not give it a whirl and add them to my rice krispy treats?! And boy was I sure happy I did! I highly recommend cutting these delicious pieces of heaven into bite sized pieces because they are way too good! Also, feel free to add more or less of one of the chocolate chips of your choice if you like! ENJOY AND BE CAREFUL (they’re addicting) 🙂

Ingredients:
6 cups of Rice Krispy cereal
4 cups of mini marshmallows (for extra gooey delicious-ness!)
2 ½ Tbsp butter
½ cup of caramel candy bits (you can find these by the chocolate chips in the grocery store)
¾ cup butterscotch chips (plus extra for the topping)
½ cup melting candy milk chocolate
½ cup white chocolate chips
½ cup milk chocolate chips

Steps:
1. In a microwavable bowl, melt together the marshmallows and butter for 1 minute.

2. In a large bowl, add the cereal and stir in the marshmallow mixture. ***spray spatula with non-stick cooking spray so the mixture doesn’t become too sticky. Stir in the caramel and butterscotch chips until slightly melted.

3. Spray a baking dish (I used a 9x13inch baking dish) with non-stick cooking spray. Pour the rice krispy treats and spread evenly with a sprayed spatula. (You can even spray your hands as well if you wanted to use your hands instead).

4. Melt the melting candy chocolate in the microwave for 30 seconds, or until melted and spread with spatula until it evenly coats the treats! Sprinkle white chocolate, milk chocolate, caramel, and butterscotch chips all over bars and let cool for 20 minutes. I like to put mine in the refrigerator if I am in a hurry..Cut the bars into any size you want and enjoy!
CAUTION: these are ridiculously good 😉

image

image

image

Homemade Enchilada Sauce

image
I made enchiladas one time before this and I have to admit that it wasn’t the best Mexican dish I’ve made….I used canned enchilada sauce I bought in the Hispanic isle at my local grocery store and I give it 100% to blame for why my enchiladas tasted lousy. And by lousy I mean salty, bitter, under spiced, and just plain terrible. I learned my lesson. So, I wanted to give enchiladas another attempt and I decided to make my own sauce! What a difference, with only 20 minutes of cooking time for this easy sauce there is no reason why I would ever buy that pre-made sauce again. My recipe for this is so easy, I highly recommend doubly or even tripling this recipe and freezing the leftovers. This homemade sauce is loaded with all kinds of Mexican flavor and a flare of spiceness! Next up is.. homemade tomatillo salsa verde..stay tuned!

Yield: about 16 ounces

Ingredients:
4 Tbsp olive oil
2-3 Tbsp cornstarch
8 ounces of canned tomato sauce (about 1 cup)
1/3 cup chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp cumin
1 tsp oregano
½ tsp sea salt
2 cup chicken broth/stock

Steps:
1. In a medium saucepan, heat the oil and whisk in cornstarch until it is dissolved and smooth. Whisk for about 1 minute.

2. Add in tomato sauce, chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. (Adjust seasonings to your preference). Stir for another minute, then add in 1 cup of the chicken broth. Let stir until it slightly thickens and then add in remaining cup of broth. Lower heat and let simmer for 15 minutes, stirring occasionally. If you find sauce is too watery, add more corn starch.

3. Once cooked, add to enchilada recipe, or freeze for future use! Enjoy!
image