Double Chocolate Chunk Cookies

These are the best cookies I have had in a long time! They are so chocolately and I love the white chocolate chunks in them the best.
Double Chocolate Chunk Cookies
1 bag (24 oz) semisweet chocolate chips (4 cups )
1 cup butter or margarine softened.
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 package (6 oz) white baking bars (white chocolate), cut into 1/4- 1/2 inch chunks(i used white chocolate chips)
1 cup pecan or walnut halves (I left these out as I feel nuts ruin a good cookie)
1. Heat oven to 350 degrees. Melt 1 1/2 cups of the chocolate chips in 1 quart sauce pan over low heat, stirring constantly. Cool to room temperature, but do not allow chocolate to become firm.
2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, white baking bar chunks and pecan halves.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set. (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Wagon Wheel Taco Pasta Salad

I tried this new recipe for company when I hosted the 4th this year. I couldn't find wagon wheel pasta at Walmart, Kroger or Publix. I didn't think to try Whole Foods but will next time. Anyway, this was definitely a winner! Mexican makes a different, spicy flavor for a pasta salad.

Wagon Wheel Taco Pasta Salad
from Cara's Cravings
1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro
1 avocado, diced

Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.

Lemon Yogurt Cake

This cake is so summery and not heavy like pound cake. The lemon makes it so zesty! I'll definitely be making it again soon.

Lemon Yogurt Cake
Ina Garten
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I used fat free)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper. Grease and flour the pan.
4. Mix together the flour, baking powder, and salt into a large bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
12. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Simple Baked Chicken Wings

These are sooo easy and soooo good! There are many different ways you could make these; terayaki, honey soy, etc. I figured this was a good alternative to grilling and I'm glad I tried it.

Simple Baked Chicken Wings
from RecipeZaar.com
Ingredients
8 chicken wings (or drummettes)
1 dash onion powder
1 dash season salt
1 dash paprika
1 dash pepper
3/4 cup barbecue sauce
Directions
1Rub seasonings onto both sides of individual chicken wings.
2Place in glass casserole dish.
3Bake at 350°F for 30 minutes.
4Take out of oven and coat both sides of wings with barbecue sauce.
5Bake for another 7 minutes, flip wings.
6Bake for another 7 minutes, flip wings.
7Bake for another 7 minutes, flip wings.
8Enjoy!

Bow Ties with Pesto, Feta and Cherry Tomatoes

Summer is definitely a time for salads. I love tomatoes, pesto and feta so this sounded yummy. I didn't make the pesto from scratch this time, just bought some as a grocery store to save time.
Bow Ties with Pesto, Feta and Cherry Tomatoes
courtesy Dave Lieberman, The Food Network
Show: Good Deal with Dave LiebermanEpisode: Salad Bar
Ingredients
1 pound bow tie pasta (farfalle)
3/4 cup Pesto, recipe follows
1/2 pint cherry tomatoes, halved
1 cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Olive oil, as needed
Directions
Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Yield: about 1 1/2 cups

Carrot, Zucchini and Potata Cakes

I was very excited to try these but ultimately disappointed. They are basically hashbrowns with a different flavor. I'm not a hashbrown fan but if you are you will like these hashbrown type pancakes.
Carrot, Zucchini and Potato Cakes
Better Homes & Gardens
Ingredients
1 medium zucchini, shredded (about 1-1/4 cups)
1-1/2 lb. baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. canola oil
Directions
1. Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.
2. Drain zucchini in a colander; press to squeeze out excess liquid. In large bowl combine zucchini, potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.
3. In extra-large nonstick skillet heat half of the oil over medium heat.
4. To make a pancake, spoon about 1-cup portion of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake.
5. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once.
6. Transfer to prepared baking sheet and place in oven until all cakes are made. Repeat with remaining oil and potato mixture.

Oatmeal Cookie Pancakes

I wanted something sweet for dinner and it had been awhile since I made pancakes. I wanted something different, though and found this recipe online. These were so good!! I omitted the walnuts but might add chocolate chips next time.

Oatmeal Cookie Pancakes
from Rachael Ray
Ingredients
1/2 cup old fashioned oats
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup, chopped walnuts
1/3 cup sour cream
1/3 cup whole milk (I used skim)
1 large egg
1/2 teaspoon vanilla extract
2 really ripe bananas, mashed
1/3 cup raisins
1/4 stick butter, plus additional 1-2 TBSP for buttering skillet
Maple syrup or honey, for drizzling

Directions
1. Mix dry ingredients, the first 7, in a bowl.
2. In a another bowl, mix the wet ingredients, the next 4.
3. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
4. Stir in the melted butter.
5. Heat a griddle over medium heat and brush with additional melted butter.
6. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
7. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot.
8. Serve with drizzled honey or maple syrup over the top.

This is a thin batter, just keep that in mind when pouring and spacing.

Stuffed Bell Peppers

I remember the first time I had these at my Great Aunt Mary's farm. I was probably 5 or 6 years old. My mom uses this same recipe. I really don't have a specific recipe because it's one of those dishes that I just make.
Stuffed Peppers
Ingredients:
1 pound beef or turkey
4-5 bell peppers
1 onion
rice (however much you want to use - I just used a microwaveable pouch of Uncle Ben's Garden Vegatable rice to save time)
2 14.5oz cans of diced tomatoes
1 1/2 cup pasta sauce
cheese (however much you want to use.)
Dice onion and brown onion with ground beef. Preheat oven to 350 degrees. Remove tops and insides of bell peppers, boil to soften while preparing the other ingredients. Once meat and onion is browned, add diced tomoatoes to the pan and heat through. Prepare rice and add rice to the mixture. Remove peppers from boiling. Stuff peppers with the mixture, pour pasta sauce over the stuffed peppers. Bake peppers for about 55 minutes, add cheese to tops of stuffed peppers and bake for 5 more minutes to melt cheese. Serve and enjoy!

Chewy chocolate chip cookies

I have really beed craving something sweet and chewy. I googled chocolate chip cookies because the recipe I use now comes out crunchy - I wanted a more chewy cookie. I ended up cutting this recipe in half because I am almost out of flour. These did come out very chewy! Close to the best chocolate chip cookies I've had.

The Chewy
Alton Brown via The Food Network
Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I only had ghiardelli milk chocolate chips on hand)
Directions
1. Heat oven to 375 degrees F.
2. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
3. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed.
4. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
5. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet.
6. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes.
7. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Creamy Tomato Basil Soup with Sausage

We had some horrible storms with tornadoes the other night and it was prefect soup weather. I wasn't sure what kind of soup to make, though, because I didn't have many ingredients on hand. I did have Italian sausage and found this recipe via google. It tastes a lot like spaghetti. It was very good with French bread on the side.
Creamy Tomato Basil Soup with Sausage
Picky Palate
Ingredients
2 Tablespoons extra virgin olive oil
1 small onion, diced
2 garlic cloves, pressed
1 lb Italian Sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)(I just used dried basil)
1 26 oz jar of your favorite pasta sauce or homemade sauce
1 14.5 oz diced tomatoes, partially drained (don't drain and add less than a cup of water instead of a whole cup)
1 Cup water
1 1/2 Cups half and half
Pinch of salt and pepper
Directions
1. Place olive oil and onion into a medium sized dutch oven over medium heat.
2. Add sausage until browned, about 5 minutes. Add garlic.
3. Stir in basil leaves, pasta sauce, tomatoes, water, half and half, salt and pepper.
4. Cook until warm then reduce heat to low.
5. Simmer until ready to serve.

Chicken Burritos

So, I wanted to make chicken, but not the usual baked chicken or chicken on the George Foreman grill, etc. I found this recipe and, since I just made tacos Monday night, was able to use the remaining tortilla shells, lettuce and tomatoes. I also added to these tacos some salsa from Trader Joes. Yum I love their salsa, it's like fresh pico.
Chicken Burritos
from Cook Like a Champion
Ingredients
2-3 chicken breasts (I used 2)
4 tablespoons minced red bell pepper (I used a whole red pepper)
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn (I used 1 can, drained and rinsed)
1 can black beans, rinsed and drained
2 tablespoons canned jalapenos, diced (Omitted)
2 teaspoons fresh parsley, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash red pepper flakes
2 cups shredded Mexican blend cheese
9 flour tortillas (I don't think we used 9)
lettuce
tomato
Directions
1. Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper.
2. Grill until chicken is cooked through. (I cooked it in a saute pan and then used that same pan to cook the vegetables.)
3. Allow chicken to cool slightly and then shred.
4. In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute. (I cooked this for much longer, probably 7-8 minutes, adding the garlic towards the end.)
5. Add shredded chicken and remaining ingredients through red pepper flakes and cook until warmed through.
6. Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds.
7. Add cheese, mixing until incorporated. (I just topped ours with the cheese...I forgot to mix it in!)
8. Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)

Velveeta Rotel Dip

Sunday nights around here are for leftovers or frozen pizza. Since I'm not really cooking I've been making some kind of dip to eat with the pizza or the leftovers. I first had this dip at a friend's party and it's easy and yummy. I also got some of the new Hint of Jalepeno Scoops chips to eat with the dip this time.

VELVEETA ROTEL DIP
1 lb. ground beef (I usually omit this - it's good with or without meat)
2 lb. box of Velveeta cheese
1 med. onion (omit)
1 can Rotel tomatoes

Cook ground beef and drain off grease. Add chopped onion and let cook until onion is tender. Add Rotel tomatoes (break up tomatoes with your hand). Slice up Velveeta and add to other ingredients. After cheese is melted, remove from heat and let stand until thickened. Then serve with plain Doritos or Tostitos.
I usually heat the velveeta on the stove then add it to the crock pot to keep it warm.

Hamburger Casserole

I desperately needed to go grocery shopping so I was trying to make something with the few ingredients I had on hand. After searching google I came up with this mixture of a few different recipes and it came out ok. It reminded me of kid friendly casseroles my mom made for us when we were growing up. It's not something I would make often but it worked in a pinch.

Hamburger Casserole
Ingredients
4 potatoes, boiled until tender (I used red potatoes because that's what I had, I didn't peel them but they can be peeled)
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper (you could do less but we like it peppery)
1 pound ground beef (or turkey)
1/2 onion, chopped
1 (10.5 oz) can condensed tomato soup
1 (15 oz) can green beans, drained
Instructions
1. Preheat oven to 350F.
2. Blend potatoes with butter, salt and pepper. Set aside. Brown meat with onion. Drain grease. Stir in tomato soup and beans. Spoon into a lightly greased 2-quart casserole dish. Spoon potatoes on top. Bake for 35 minutes, or until top is lightly browned. Serves 6 to 8.

My Mom's Chili

This is a basic chili recipe that is so easy to make and very adaptable if you ever want to change it up and make it differently. It's great on cold, rainy days like today. I think this is the first thing my mom taught me to make, other than fun little recipes out of my betty crocker kid's cookbook.

My Mom's Chili
1 pound beef or turkey
1 onion
chili powder (to taste)
1 can of stewed tomatoes
1 can of rotel
2 6oz cans of tomato paste
1 can red or white kidney beans
1 small can of mushrooms (optional)
Dice onion, brown beef with onion. Strain fat then add desird amount of chili powder. Add all of the other ingredients and add water until reaching desired thickness. I usually fill all of the empty cans with water except the beans can and maushrooms can but you can add more or less water. Stir while heating through. Serve when heated through or it can sit on low heat for a while if needed.

Spinach & Artichoke Dip

I was craving this dip and since the Chilis nearby closed I decided to make some at home. I couldn't find a recipe I liked 100% so I adapted Paula Deen's recipe from the Food Network. It was so yummy and made a lot so next time I will probably cut it in half!

Spinach and Artichoke Dip
Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise (I used 8oz of cream cheese instead - mayo is yucky!)
1/2 cup sour cream (I used 8oz.)
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese (I used mozerella cheese)
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Herbed Cheese-Stuffed Salmon

This recipe is from Better Homes and Gardens and I found it while I was sitting at Kauffman's Tires waiting for my tire to be patched. It was really easy and very good dinner! I served it with roasted asparagus.

Herbed Cheese-Stuffed Salmon (I adjusted the recipe to feed 2 people)
6 6oz fresh or frozen (I used 2)
1 lemon (omitted)
1 5.2 oz container semisoft cheese with garlic and herbs (I found little triangles of Laughing Cow spreadable cheese and used 2 triangles for each piece of salmon)
sea salt or salt
1 cup soft bread crumbs (I actually used half of a hot dog bun)
1/3 cup freshly shredded Parmesan cheese (I used Parmesan from a bag and just about 1/6 of a cup)
1/4 cup butter melted (I used about 2 tbsp)
2 Tbsp pine nuts (omitted)

1. Thaw fish, if frozen. rinse fish, pat dry. Preheat oven to 425*F. Finely shred enough peel from lemon to make 2 tsps.; cut lemon in wedges and set aside. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 in. from one edge, cut a pocket, taking care not to cut all the way through the fish. (If fillet is thin, cut into the fish at an angle.) Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside.
2. In a small bowl combine bread crumbs, Parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered about 14 minutes or until salmon flakes with a fork. Serve with lemon wedges.

Grilled Salmon with Rosemary

This is another South Beach recipe and was very good. I baked it at 350 for about 20minutes instead of grilling it, though. Next time I would use a little more lemon juice, but that's because I really like the citrus flavors.

Grilled Salmon with Rosemary
Serves 2
Ingredients
1/2 pound salmon
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice (maybe use more than that)
1/8 teaspoon salt
Pinch freshly ground black pepper
1 clove garlic, minced
1 teaspoon fresh rosemary leaves, chopped, or 1/2 teaspoon dried, crushed
Fresh rosemary sprigs (optional)
Capers (optional)
Instructions
Cut the fish into 2 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4–6 minutes per 1⁄2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4–6 minutes per 1⁄2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.
To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
Nutritional Information:
231 calories
15 total fat (3 g sat)
67 mg cholesterol
1 g carbohydrate
23 g protein
0 g fiber
213 mg sodium

Easy Slow Cooker Ham

I had never made ham except for coca cola ham so I wanted to try something different when I found a ham on sale. I found the following recipe at allrecipes.com and it turned out very good and tender. It reminded me of a Christmas ham. I made smashed red potatoes on the side - yum!

Easy Slow Cooker Ham
INGREDIENTS (Nutrition)
1 (6 pound) bone-in country ham
30 whole cloves (I used about 5 tbsp minced garlic)
3 cups apple cider, or as needed (I used about 3/4 gallon of apple cider)
1 cup brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon (omitted)
1 tablespoon ground nutmeg (omitted)
2 teaspoons ground ginger (omitted)
2 tablespoons ground cloves
1 tablespoon vanilla extract (optional) (omitted)
1 orange's peel(omitted)
DIRECTIONS
Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

Balsamic Chicken

So I've been on this eating light and healthier than usual kick. I found the recipe below via google and it was actually very good. I made roasted asparagus on the side. I noted my (few) changes. By the way, this recipe also works with pork chops.

Balsamic Chicken
Try this age-old South Beach Diet™ chicken recipe, passed down through generations of home-style cooks-and non-cooks alike! A terrifically simple recipe to prepare, the baked chicken is flavored with a full-bodied, sweet balsamic vinegar recipe originating in Italy. Our version of this classic balsamic chicken is actually a baked chicken recipe, and different because it uses chicken breast (which cooks faster than chicken on the bone) and is baked for a short time in a hot oven, sealing in flavors. The chicken is marinated in a fresh rosemary and garlic recipe, with aromatics and herbs commonly used with pork and lamb - but equally fantastic with chicken. This South Beach Diet™ balsamic chicken recipe is the perfect dinner for you and your family.
Serves 2
Ingredients
2 boneless, skinless chicken breast halves
1/2 teaspoon fresh rosemary leaves, minced (I used dried instead of fresh)
2/3 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2/3 tablespoons extra-virgin olive oil
1-2 tablespoons white wine (optional)(I left this out)
1 1/3 tablespoons balsamic vinegar
Instructions
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons water or white wine (if using).
Bake about 10 minutes (I baked about 30 minutes) or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Nutritional Information:
183 calories
6 total fat (1 g sat)
65 mg cholesterol
4 g carbohydrate
26 g protein
0 g fiber
270 mg sodium

Tomato and White Bean Soup

This is a lighter soup and is high in protein with yummy vegetables. I had french garlic bread on the side. I didn't follow the recipe exactly so my changes are noted

Tomato and White Bean Soup
Idea from: The Savory Notebook

Ingredients
2 teaspoons olive oil
1 cup chopped onion (1 medium onion)
2 stalks celery, diced
1 large carrot, diced (omitted)
3 garlic cloves, crushed (I used minced)
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped(I used diced tomatoes.)
2 (16-ounce) cans cannellini or other white beans, drained (I only used 1 can.)
1 (14 1/2-ounce) can fat-free chicken broth
Splash of white wine (omitted)
1 tablespoon chopped fresh parsley (I used dried)
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Balsamic Vinegar
Parmesan cheese rind (omitted)
Green Onions, for garnish (omitted)

Directions
1. Heat oil in a large saucepan over medium heat.
2. Add onion, celery and carrot. Saute for about 7 minutes, until soft. And garlic, and sauté 1 minute or until fragrant.
3. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil. (This is where I added the Parmesan rind.)
4. Reduce heat, and simmer 10 minutes. (I simmered for at least 20 minutes.)
5. Ladle into bowls, and sprinkle with cheese. (I added green onions, parsley and a splash of balsamic vinegar here.)

**I didn't puree this and I added a lot more vegetables than called for, so it was sort of a chunky tomato soup. You could definitely puree it if you wanted a smoother soup.**