Homemade White Cake (Egg-Free) and Buttercream Frosting

Egg-Free White Cake:

1 c. sugar
1/2 c. butter (softened)
1/2 c. unsweetened applesauce (or 2 eggs)
2 tsp. vanilla extract
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 c. milk

Preheat oven to 350. Grease your 8x8 pan.

Cream together butter and sugar. Add applesauce and vanilla.

Combine flour and baking powder. Add to wet mixture.

Stir in milk until batter is smooth. Pour/spoon mixture into a greased pan.

Bake for 30-40 minutes, or until cake springs back at the touch.


Buttercream Frosting: 

1 c. butter (softened)
1 c. sugar
4 tbs. all-purpose flour
1 c. milk
1 tsp. vanilla extract


In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy. 

Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

 

Crispy Chinese Lemony Chicken

Ingredients

• 1 1/2 cups rice
• 4 tablespoons vegetable oil
• 1/2 cup unflavored breadcrumbs
• Zest and juice of 1 lemon, divided
• 1 tablespoon (about a 1-inch piece) fresh ginger, finely grated
• 1 tablespoon (a palmful) sesame seeds
• Salt and freshly ground black pepper
• 2 boneless, skinless chicken breasts, cut into strips
• 1/4 cup soy sauce (eyeball it)
• 2 tablespoons honey
• 2 scallions, thinly sliced
   

Serves 4

Preparation

Place a medium saucepan over medium-high heat with the rice and 3 cups of water.  Bring the liquid to a boil then cover the pan and reduce the heat to low.  Simmer until all the water has been absorbed and the rice is tender, about 15 minutes. Turn off the heat and reserve.

While the rice is simmering, place a large skillet over medium-high heat with 4 turns of the pan of vegetable oil, about 4 tablespoons. In a large, re-sealable plastic bag, mix together the breadcrumbs, lemon zest, ginger, sesame seeds, some salt and pepper. Add the chicken to the bag and toss well to evenly coat the chicken (give each piece a good press with the crumbs to make sure the coating sticks). 

Lay the chicken pieces in the hot skillet and cook until golden brown and cooked through, 7-8 minutes (you may have to cook them in batches if the pan isn’t large enough).  As the chicken pieces finish, transfer them to a paper towel-lined plate.

When the chicken is almost ready, whisk together the soy sauce, lemon juice and honey with a little splash of water in a small bowl. Fluff the rice with a fork and stir in the scallions.

Serve the chicken with the dipping sauce and rice alongside.

Roasted Garlic and Chicken Double Dumpling Soup

Ingredients

• 1 head garlic
• 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
• 4 ribs celery from the heart, chopped
• 1 large onions, chopped
• 3 carrots, shredded
• Salt and pepper
• 1 can crushed tomatoes
• 3/4 pound ground chicken
• 1 egg
• 1/2 cup Italian breadcrumbs (a couple of handfuls)
• 1/4 cup grated Parmigiano Reggiano cheese (a handful)
• 2 tablespoons vegetable oil
• 1 package gnocchi, available in refrigerated aisle with fresh pastas
   

Preparation

Preheat oven to 400ºF.

Take the head of garlic and chop just enough off the top to expose the cloves. Drizzle with EVOO, wrap it in tin foil and bake for about 45 minutes to an hour.

Meanwhile, heat a soup pot over medium to medium-high heat with 2 tablespoons EVOO.  Add celery, onion, carrots, season with salt and pepper, and cook 5 minutes.  Add crushed tomatoes and 4 cups water to the pot, cover and bring to a boil.  

Remove garlic from oven and squeeze the roasted cloves out into the bowl of a food processor. Add 1-1 1/2 cups of soup and puree till smooth. Add garlic broth back to the stoup and cook for 5 minutes.

Place ground chicken in a bowl and season with salt and pepper.  Add egg, breadcrumbs and cheese.  Combine the chicken mixture with your hands then roll into walnut-sized meatballs. Heat a medium skillet over medium-high heat with the vegetable oil and brown the meatballs. Add the browned meatballs to the soup and cook for 10 minutes. 

Wash up, then add the gnocchi to the pot and cook for 5 minutes more. Turn the heat off under the stoup and let cool for 5 minutes on the stovetop before serving.

Diet Lemon Cake (WW)

This recipe is 3 ingredients and 1.5 weight watchers points a piece! I've made this once before and it's really good.

 

1 box lemon cake mix

mix with one 20 oz bottle of diet 7-up 

Bake at 350 for 30 min in 9x13 pan 

Cool and top with one tub of light cool whip The entire cake is 19 weight watcher points and it is divine!

Grainy Mustard Chicken Thighs

I'm nervous about this one, but I'm also intrigued because it's a fairly inexpensive meal. We'll see.

Ingredients

• 1 1/2 pounds small potatoes, quartered
• Salt and pepper
• 1/2 pound fresh green beans, cut into thirds on an angle
• 1 tablespoon extra virgin olive oil (EVOO)
• 8 boneless, skinless chicken thighs
• 6 tablespoons butter
• 4 tablespoons flour
• 2 - 2 1/2 cups chicken stock
• 2 tablespoons honey
• 1 bunch parsley, chopped
• 4 rounded tablespoons grainy mustard

Serves 4, with leftovers

Preparation

Place the potatoes in a pot, cover with water, bring to a boil and season with salt. Cook until almost tender; add the green beans and cook for 3 minutes more. Drain, return everything to the hot pot and cover.

Meanwhile, heat the EVOO in a large sauté pan over medium-high heat. Season the chicken on both sides with the salt and pepper and cook for 10-12 minutes, turning once. Remove to a plate.

Add the butter to the pan; melt and brown the butter until golden and nutty in aroma. Whisk in the flour, cook for 1 minute, then add the stock and thicken to coat a spoon. Add the honey, parsley and mustard. Add the cooked chicken and turn to coat; simmer a minute or two to heat through and transfer to a serving platter. Add the potatoes and beans to the pan and turn them in the remaining sauce. Plate alongside the chicken on the serving platter.

Cheeseburger Potato Skins

Ingredients

• 4 Idaho potatoes
• Extra virgin olive oil (EVOO), for drizzling
• 1/2 cup onion, minced
• 2 cloves garlic
• 1 pound ground beef
• 1/4 cup ketchup
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• A few dashes of hot sauce
• Salt and freshly ground black pepper
• 1 cup cheddar cheese
• Chopped pickles, tomatoes and shredded lettuce, for garnish

Serves 4

Preparation

Pre-heat the oven to 400ºF.

Place the potatoes on a baking sheet and bake until tender, about 40-45 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium size mixing bowl. Place the skins, cut-sides up, back onto the baking sheet.

In a skillet, sauté the onions and garlic until translucent, about 5 minutes. Add the beef and brown. Add the ketchup, mustard, Worcestershire sauce and hot sauce. Season with salt and pepper.

Place the cheeseburger mixture into each potato skin on the baking sheet; sprinkle cheese over each of them. Place back into the oven to melt the cheese, 1-2 minutes.

Once the potato skins come out of the oven, top with chopped pickles, tomatoes and shredded lettuce.

Buffalo Chicken and Potato Casserole

This is a Rachael Ray recipe we saw and wanted to try. I'm going to make it this week. I had to go out and buy a mandolin, so it better be good!

Buffalo Chicken and Potato Casserole

Chicken and Green Bean Casserole

To me this was life-changing. SO good. Paul tolerated it. Ben picked out only the chicken. Tanner refused to even try it.

Ingredients

• 1 1/2 pounds green beans, trimmed and cut into thirds
• 1 tablespoon extra virgin olive oil (EVOO)
• 4 tablespoons butter
• 1/2 pound button mushrooms, sliced
• 2 large shallots, chopped
• 3-4 cloves garlic, chopped
• Pepper
• 2 tablespoons fresh thyme, chopped
• 4 tablespoons flour
• 1/2 cup dry white wine
• 2 cups chicken stock or poaching liquid (if you poach your chicken)
• 1 cup cream or half-and-half
• 1 wheel Boursin or other garlic-and-herb cheese (5.4 ounces)
• 1 1/2 pounds cooked, pulled chicken, either poached or store-bought rotisserie
• French Fried Onions

Serves 6

Preparation

Bring a few inches of water to a low boil in a skillet. Add salt and the beans and cook 3-4 minutes to tender-crisp; drain.

Heat the EVOO and butter in a large, deep skillet over medium to medium-high heat. Add the mushrooms and lightly brown them, 7-8 minutes. Add the shallots and garlic and season with salt, pepper and thyme. Stir for 2-3 minutes more; add the flour, stir for a minute, then add the wine. Stir in the stock and thicken. Add the cream and reduce the heat to simmer. Add the cheese, beans and chicken and thicken a bit.

Bake at 375°F until bubbly, about 50-60 minutes. Top with store-bought fried onions.

Meatloaf (Egg-Free)

Ingredients

1 pound freshly ground chuck, (at least 80% lean, a.k.a. 80/20)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 level teaspoon onion powder

2 tablespoons ketchup

1/3 cup plain breadcrumbs

For the glaze

1/2 cup ketchup

1 teaspoon light brown sugar

few dashes tabasco sauce

Directions: 

1. Preheat oven to 375F.
2. In a large bowl, mix the ground beef, salt, pepper, onion powder, ketchup, breadcrumbs and any additional ingredients using your hands until just combined. Overmixing will result in a less-than-fluffy loaf. 
3. On a foil-lined baking sheet, shape the mixture into a free-form loaf, then smooth over using your fingers  
4. Mix all glaze ingredients together in a small bowl.
5. Spread an even layer of glaze over meatloaf and transfer to oven.
6. Bake for 45 minutes, then remove from oven, allow to rest for at least 15 minutes, slice and serve.