Super Simple Raspberry Oatmeal Cookie Bars (from Saucy Diva)

I found this really easy recipe that a bunch of people were raving about on allrecipes.com. I gave it a whirl and it turned out to be a really yummy treat with a good combination of sweet and savory flavors.

Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 cup old fashioned oats (not instant)
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Prep:
1. Preheat oven to 350 degrees.
2. Grease one 8 inch square pan.
3. Combine the first 5 ingredients.
4. Fold the softened butter into the dry mix until it becomes crumbly.
5. Press 2 cups of the mixture into the bottom of the prepared pan.
6. Spread the jam within 1/4 inch of the edge.
7. Sprinkle remaining dry mix on top of the jam.
8. Bake 35 minutes or until lightly browned. Allow to cool completely before cutting.


Since it has oatmeal and jam, I can eat this for breakfast right?

Making Amends with Jamie Oliver - Macaroni and Cauliflower Cheese Bake (from Saucy Diva)

I don't claim to be the most health conscious person on the planet. I mean, have you seen some of the recipes I've posted on here?? But even I was embarrassed by the snack I purchased for students taking ISTEP at school. Sugar wafers that were loaded with calories, fat, and trans fat. I feared that someone would report me to Jamie Oliver and I would be featured on the next episode of Food Revolution. So I decided that to make amends, I would prepare something from his cookbook "Jamie's Food Revolution" tonight. I just so happened to have all the ingredients on hand for this ooey gooey bake. It was delish!

Ingredients:
1/2 head of cauliflower
8 oz of cheddar cheese (use the real stuff!)
4 oz of Parmesan cheese (again, use the real stuff...save the green bottle for spaghetti night)
parsley (to taste)
sea salt
1 lb dried macaroni (the book suggests elbow, I used penne)
1 cup of sour cream

Prep:
1. Chop 1/2 head of cauliflower into small florets and grate the cheddar and the parm.
2. Bring a large pot of salted water to a boil. Add the macaroni and the cauliflower and cook according to the directions on the macaroni.
3. In a separate sauce pan, combine the cheese and the sour cream and cook over medium low
heat until melty. Add the parsley and a dash of sea salt to the cheese.
4. When the macaroni is fully cooked, drain and return to the pot.
5. Pour the cheesy goodness over the pasta and cauliflower and mix well.
6. Transfer mixture to a casserole dish and put under a broiler until golden and bubbly.


I know what you're thinking..."Hey Saucy, there's no picture!"

Delicious isn't always pretty people. Trust me on this one, its gooooood.

Ham and Cheese Corn Muffins (from Dessert Diva)

I made these delicious, hearty and healthy (only 204 calories and 6 g of fat per serving) muffins for breakfast this morning. The best part is they are freezer-friendly so I can enjoy one anytime I'm in a rush!

Ingredients

1 2/3 cups all-purpose flour

1 cup yellow cornmeal

1 tbsp. sugar

1 1/4 tsp. baking soda

1/2 tsp. salt

1/8 tsp. ground red pepper

1 1/4 cups low-fat buttermilk

1/2 cup egg substitute (or 2 eggs)

3 tbsp. canola oil

3/4 cup reduced-fat shredded sharp cheddar cheese

1/2 cup finely chopped green onions

1/2 cup frozen whole-kernel corn, thawed

1/3 cup diced extra lean ham

Cooking spray

Directions

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour with next 5 ingredients in a medium bowl; stir with a whisk. Combine buttermilk, egg substitute (or eggs) and oil in a small bowl; add to flour mixture, stirring just until moist. Fold in the cheese, green onions, corn and ham.

Spoon batter into 12 muffin cups coated with cooking spray. Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Remove muffins to a wire rack to cool.

Hope you enjoy these as much as I did!

Bruschetta 'n Cheese-Stuffed Chicken Breast (by The Big Cheese)

What a fancy sounding recipe, yes? Believe me, I am not Gourmet Diva! This recipe sounds a lot more involved than it is. Enjoy.

Ingredients:
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

What you do:
First, heat the oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag. Then place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

Bake for 40 minutes or until chicken is done. Sprinkle with remaining cheese; bake 5 min. or until melted.

Mmmmmm....cheeeeeeesssssse.

Chicken & Pasta Toss with Sun-Dried Tomatoes (by Cheesy)

*Thank you, Kraft Foods, for the pic*


This meal is quick, easy and REAL good!

Ingredients:
1 pkg. (16 oz.) bow tie pasta, uncooked
4 cups frozen broccoli florets
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup prepared Italian Dressing Mix, divided
1 cup sun-dried tomatoes in olive oil, cut into strips
1/2 cup Grated Parmesan Cheese

How to Get it Poppin':
Cooke the pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.
While that is all going on, cook chicken in 1/4 cup of the dressing in large skillet on medium heat 8 minutes or until chicken is cooked through, stirring frequently. Drain the pasta mixture and place in large bowl. Add chicken and all remaining ingredients. Mix it lightly together and serve.

Easy, Breezy, Beautiful!

Ranch Turkey Burgers (From Saucy Diva)

Ever since Saucy Hubby and I got back from our cruise, we've been trying to counter the gastronomical devastation the delicious food on the boat caused (aka....we ate like royalty for 7 days and we're lucky the airline didn't make us buy extra seats on the way back). The weather has been awesome this weekend, so I whipped up these yummy turkey burgers to throw on the grill.

Ingredients:
1 lb lean ground turkey
1 tablespoon bread crumbs
1 tablespoon powdered ranch dressing mix
1 egg white

Prep:
Mix all ingredients together and form into 4 patties. Grill to your liking! We topped with fat free cheese slices.

Outside-the-box pasta pie (By Cheesy Diva)

Truth be told, “The Big Cheese” didn’t come into marriage with a ton of cooking knowledge. So, when I received The Food Network “How To Boil Water, Life Beyond Takeout” recipe book for a shower gift, I was THRILLED! This is the very first recipe I ever tried from this book, and Mr. Cheese and I fell in love all over again. It is my pleasure to introduce “The Big Cheese’s” first recipe…so good, I just may make this one tonight!



What you need:
1-teaspoon salt
8 ounces penne pasta
½ cup milk
2 large eggs
1 tablespoon Dijon mustard
Dash of Worcestershire sauce
Pinch of nutmeg
Black Pepper
2 slices of bacon
½ medium onion (I like red!)
¼ cup drained sun-dried tomatoes
1 tablespoon unsalted butter
2 cups frozen broccoli florets, thawed
2 ounces cream cheese
2 cups shredded sharp cheddar cheese

How it’s put together:
1. Preheat over to 350 degrees.
2. Boil pasta for 6-8 minutes, or until al dente
3. Whisk milk, eggs, mustard, Worcestershire, nutmeg and black pepper in a large bowl. Add cooled penne pasta to the bowl.
4. Slice bacon into thin strips, roughly chop onion and tomatoes.
5. Melt butter and cook bacon until it begins to crisp (3-4 minutes)
6. Add onion, tomatoes and broccoli to the bacon filled skillet – cook for about 5 minutes.
7. Toss the vegetable mixture with the pasta, cream cheese, and 1 ½ cup of cheddar cheese until cream cheese melts.
8. Grease a 9-inch pie dish with butter. Mound pasta mixture in the dish. Scatter the remaining cheddar cheese over top. Back for 25 minutes.

Side Note: When I’m feeling crazy, I will add chicken to the dish!