Garlic Stuffed Chicken

An easy meal…nutritious and delicious!

2 chicken breasts
10 cloves garlic, halved
1 egg, beaten
1/2 cup wheat germ

1. Preheat oven to 350F
2. Use a sharp knife to make 10 small cuts per chicken breast
3. Insert a piece of garlic into each cut.
4. Coat each breast with egg and wheat germ
5. Bake for 45 minutes or until cooked through.

Calories 418, total fats 9g, Saturated Fats 3 g, Trans Fat 0g, Cholesterol 238 mg, Sodium 187 mg, Total Carbohydrates 20 g, Dietary Fiber, 4 g Sugars 0 g, Protein 66 g, Iron 5 mg

Tropical Thunder

This is a great breakfast smoothie or post workout shake.  It is delicious and nutritious!

1 cup pineapple juice
3 to 5 cherries, pitted
1 peeled banana, sliced into coins
1 tbsp low fat yogurt
1 scoop vanilla whey protein powder

Toss all ingredients into a blender and puree until it reaches the desired consistency.

Decadent Vanilla Custard Tarts

These were a big hit!  A nice creamy texture and very simple to make.

1 box (225g) Tart Shells
3/4 cup 10% cream
1/3 cup granulated sugar
1 tbsp cornstarch
2 egg yolks
2 tsp vanilla extract
1/4 tsp salt
1/4 cup icing sugar
2 tsp ground cinnamon

1. Preheat oven to 375F.  Arrange tart shells on a baking sheet.  Prick bottoms with a fork.  Bake on bottom rack for 6 minutes, set aside and cool completely.  Reduce oven temperature to 325F.
2. Meanwhile, heat cream in a microwave safe bowl for 1 minute or until steaming.  Stir sugar with cornstarch in a separate bowl until combined.  Stir in yolks, vanilla and salt until well combined.  Gradually stir in cream, careful not to create a lot of air bubbles.
3. Strain custard through a fine mesh sieve and skim off any residual foam; divide evenly among prepared tart shells.  Bake on bottom rack for 20 minutes or until just slightly jiggly in the centre. Cool to room temperature.  
4. Stir icing sugar with ground cinnamon, just before serving, sift sugar mixture over tarts.

Crock Pot Golden Glow Pork Chops

I love my crock pot…a little bit of work in the morning and when I come home from work…dinner is ready for me :)

5 to 6 pork chops
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 oz can tomato sauce
29 oz can peach halves
1/4 cup vinegar
Salt and pepper to taste

Brown pork chops.  Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar.  Sprinkle chops with salt and pepper.  Arrange in crock pot.  Place drained peach halves on top.  Pour tomato mixture over all.  Cover and cook on low in crock pot 4 to 6 hours.

Ginger Salmon in Parchment Paper

This is a healthy choice dinner recipe that I found in Oxygen Magazine 2011.

4 cups shredded Napa cabbage
1 red bell pepper, thinly sliced
1 cup snow peas
4 4oz skinless salmon fillets
1/4 cup low sodium soy sauce
1 tbsp minced ginger
2 scallions chopped
1 clove garlic, sliced
1 tsp sesame oil
1/4 tsp black pepper

1. Preheat oven to 400F.
2. Cut 4 large pieces of parchment paper.  Fold in half and place equal amounts of vegetables onto each square.  Place salmon on top.
3. Whisk remaining ingredients in a bowl and drizzle over fish.
4. Fold in edges to seal and place each closed package onto a large baking sheet.  Bake for 20 minutes.

Serves 4

Calories 230

Total Fats 8 g

Saturated Fat 2 g

Trans Fat 0 g

Cholesterol 60 mg

Sodium 660 mg

Total Carbohydrates 10 g

Dietary Fiber 4 g

Sugars 5 g 

Protein 27 g

Iron 1 mg

The Sunburst

This is the first time I have tried Galliano Liqueur…This is a great cocktail that both my husband and I enjoyed.  From Food and Drink Autumn 2011.

In a cocktail shaker filled with ice, add 1 oz vodka, 1 oz Galliano liqueur, 1 oz freshly squeezed lemon juice, 1 tbsp apricot jam and 2 oz white cranberry juice.  Shake and strain into a tall glass filled with ice.  Top with 2 oz ginger ale.