Gluten Free Red Velvet Cupcakes

Recipe: Gluten-free cupcakes

Chef: Candace Nelson

Ingredients

• 1 cup of butter
• 1 1/2 cups of sugar
• 2 large eggs, at room temperature
• 2 1/2 cups of gluten-free flour blend
• 4 tablespoons of cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 1/4 cups of milk
• 1 teaspoon of white wine vinegar
• 2 tablespoons of red food coloring
• 2 teaspoons of vanilla extract
• Cream cheese frosting
• 8 ounces of cream cheese, softened
• 4 ounces (1 stick) of butter, softened
• 3 3/4 cups of powdered sugar, sifted
• 1/8 teaspoon of salt
• 1/2 teaspoon of vanilla

Baking Directions

For the cupcakes:

Preheat oven to 350 degrees. Stir together dry ingredients (flour, cocoa, baking soda, salt). Mix together wet ingredients (milk, vinegar, food coloring, vanilla). Add creamed butter and sugar, mix in eggs. Alternately mix in dry, wet, then dry ingredients. Fill 1 dozen cupcake cups and bake for 18-22 minutes or until tops are just dry on top. 

For the frosting:

Mix cream cheese and butter. Add salt and vanilla. Slowly add in powdered sugar.

Recipe Source

Chicken Lasagna

Chicken Lasagna (Trying to come up with a new name)

Ingredients

• 9 uncooked lasagna noodles
• 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
• 2/3 cup milk
• 2 1/2 cups frozen mixed vegetables
• 2 cups cubed, cooked chicken
• 18 slices process American cheese

Directions

1. Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. In a greased 13-in. x 9-in. x 2-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
2. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Recipe Source

Chicken and Mashies

Ingredients: For Sides 3 oz. cubed red potato (1 - 2 small potatoes), not peeled 1 1/2 cups chopped cauliflower 1 1/2 tbsp. fat-free sour cream 1 tbsp. fat-free nondairy liquid creamer (like Coffee-mate's) Dash salt, or more to taste 1 1/2 cups frozen broccoli florets 1 tsp. dry country-style/white gravy mix (like McCormick's) Dash black pepper, or more to taste Optional: reduced-fat Parmesan-style grated topping For Chicken 1 strip center-cut or turkey bacon 6 oz. raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness Dash each salt & black pepper, or more to taste 1 tbsp. BBQ sauce (about 45 calories per 2-tbsp. serving) 2 tbsp. shredded reduced-fat cheddar & Monterey Jack cheese (or 4-cheese blend) 1 tbsp. diced tomato 1 tbsp. chopped scallions Directions: In a covered microwave-safe bowl, nuke potatoes & cauliflower with 2 tbsp. water for 6 minutes, until very tender. Drain any excess water. Add sour cream, creamer, & salt. Mash well. If you like, add more salt. Cover to keep warm. Nuke broccoli in a covered microwave-safe bowl with 2 tbsp. water for 4 minutes, until thawed & hot. Drain excess water. Cover to keep warm. Cook bacon per package directions (without added fat). Halve & set aside. Season chicken with salt & pepper. Bring a pan sprayed with nonstick spray to medium heat. Cook chicken for 5 minutes per side, until cooked through. Turn heat off, but keep chicken in the pan on the stove. Top with BBQ sauce, bacon, & cheese. Cover and let cheese melt. Combine dry gravy mix with 1/3 cup water in a microwave-safe bowl. Nuke for 2 minutes. Stir well. Nuke for 1 - 2 more minutes, until thickened. Season with pepper, stir well, and set aside. Plate mashies & veggies, reheating if needed. Spoon gravy over mashies. If you like, sprinkle veggies with Parm-style topping, salt, and/or pepper. Plate chicken, and top with tomatoes & scallions. Eat! MAKES 1 SERVING

Serving Size: entire meal

Calories: 468

Fat: 8g

Sodium: 1,010mg

Carbs: 39g

Fiber: 9g

Sugars: 12.5g

Protein: 52g

POINTS® value 9*

Recipe Source

Chocolate Covered Strawberries

Valentine's Day is around the corner! What better to have than Chocolate Covered Strawberries!?

Prep Time:

20 min

Inactive Prep Time:

30 min

Cook Time:

--

Level:

Intermediate

Serves:

1 pound chocolate covered strawberries

Ingredients

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Copyright 2003 Television Food Network, G.P. All rights reserved

Recipe Source

Chicken Parmesan Alfredo

Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 1 egg, beaten
• 3/4 cup Italian seasoned dry bread crumbs
• 1/4 tsp. paprika (optional)
• 1 jar (1 lb.) Ragu ® Cheesy! Classic Alfredo Sauce
• 1/2 cup shredded mozzarella cheese (about 2 oz.)
• 1 medium tomato, chopped

Directions

1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well.
2. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
3. Pour 1 cup Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese.

Preparation time: 10 Minute(s)
Cook time: 30 Minute(s)
Servings: 4

Nutrition Information per serving

Calories 510, Calories From Fat 240, Total Fat 27g, Trans Fat 0g, Cholesterol 200mg, Sodium 1180mg, Dietary Fiber 1g, Sugars 4g, Protein 43g

Cost per recipe*: $9.20.

Cost per serving*: $2.30.

*Based on average retail prices at national supermarkets.

Recipe Source

Frank's® Redhot® Buffalo Chicken Dip

(Owner/Copyright: RBI 2008)

Servings: 4 cups dip | Prep Time: 5 min. | Cook Time: 20 min.


INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup shredded mozzarella cheese
2 cans* (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
*I use 1 can of the chicken (it works fine-if you want more chicken, do 2 cans)

DIRECTIONS: HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables

Recipe Source

Pudding Cake

There's a few different ways you can make this. You can use any flavor for the cake mix, and any diet pop (I recommend using Diet Coke if you're doing a chocolate cake, and Diet Sprite if you're doing a white/yellow cake. You can use any flavor of pudding you desire. I think chocolate and vanilla would be best, but I'm sure you could play around with butterscotch too.

Ingredients:
Cake mix
1-12 oz can of diet pop
1 pkg instant sugar free pudding
Lite Cool Whip
1/4 cup Cocoa (optional)

Directions:
Preheat oven to 350 degrees. Spray 9x13" pan with cooking spray. Mix cake and soda together, put in 9x13" pan. Bake cake at 350 for 30 minutes. When cake is cool, spread pudding (made as directed) over cake and place in fridge. When pudding is set (I left it in overnight, but a few hours would probably work), mix cocoa into Cool Whip and spread light Cool Whip on top. Cut cake into 20-2" squares.

Weight Watchers Points: 2

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