Chicken-Potato Chowder

I found this recipe in Pillsbury's Fast & Healthy Cookbook, and it is originally called Smoked Turkey-Potato Chowder, but I had chicken on hand so I used that instead! I also added some green beans and green onions to the mix.  This recipe is good, but it doesn't have much flavor so I had to add more pepper and some seasoned salt to the soup.  It is definitely super easy and quick to make! The picture is from pillsbury.com since I left my camera in my car..

Chicken-Potato Chowder

• 1 tablespoon butter
• 1 cup sliced celery (2 medium stalks)
• 2 tablespoons all-purpose flour
• 1/8 teaspoon pepper
• 1 can chicken broth
• 3 cups frozen potatoes O'Brien with onions and peppers
• 6 ounces smoked turkey breast
• 1 cup frozen sweet peas
• 2 cups fat-free milk
• 1/4 cup chopped parsley

In 3-quart saucepan, melt better over medium heat. Add celery; cook 2-3 minutes, stirring frequently, until crisp-tender.

Stir in flour and pepper until well blended. Increase heat to medium-high; gradually stir in broth, cooking and stirring until bubbly and thickened.

Stir in potatoes, turkey breast, peas, and milk. Heat to boiling. Reduce heat to low; cover and simmer 8-10 minutes, stirring occasionally, until potatoes are tender. Stir in parsley during last 2 minutes of cook time.

Banana Chocolate Cake

This is an absolutely wonderful change from banana bread. If you use the sugar substitute (I used real sugar), there can't be that much difference in the nutritional value. This was a super easy cake recipe, and delicious even without frosting (although adding a good frosting definitely wouldn't hurt). It really tastes like banana bread with a little bit of chocolate added to it! Sorry the picture sucks but I totally forgot about it-from Taste of Home's Healthy Cooking Recipe Cards...

Banana Chocolate Cake
 

• 1/3 cup butter, softened
• Sugar substitute equivalent to 3/4 cup sugar
• 1/3 cup packed brown sugar
• 2 eggs
• 1/2 cup water
• 2 teaspoons vanilla extract
• 1-1/3 cups all-purpose flour
• 1/2 cup nonfat dry milk powder
• 3 tablespoons baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 medium ripe bananas, mashed
• 3/4 teaspoon confectioners' sugar

In a large bowl, cream the butter, sugar substitute and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in water and vanilla. Combine the flour, dry milk powder, cocoa, baking powder, baking soda and salt; add to the creamed mixture just until combined. Stir in bananas.

Pour into a 9-in. square baking pan coated with cooking spray. Bake at 375° for 23-28 minutes or until a toothpick inserted near the center comes out clean and edges of cake are just starting to pull away from sides of pan. Cool on a wire rack. Dust with confectioners' sugar. 

Yield: 12 servings.

Planet Hollywood's Creole Mustard Sauce

I made this sauce to go with Planet Hollywood's Chicken Crunch. I haven't totally decided how I feel about this recipe. It isn't bad, but it's not my favorite either. I might play around with it and try to make it better. I used dijon mustard instead of creole since that was what I had on hand. I also omitted the onion and celery.

P

Planet Hollywood's Creole Mustard Sauce

• 1 cup mayonnaise
• 1/4 cup Creole mustard or country-style mustard
• 1/2 cup chopped green onions
• 2 tablespoons minced garlic
• 1 tablespoon chopped onion
• 1 tablespoon chopped celery
• 2 tablespoons prepared mustard
• 2 tablespoons prepared horseradish
• 1 tablespoon red wine vinegar
• 1 tablespoon water
• 2 teaspoons cider vinegar
• 1 teaspoon Wocestershire sauce
• 1 teaspoon Tabasco sauce

In a medium bowl combine all ingredients; mix well. Season to taste with salt and cayenne pepper. Store in refrigerator.

Planet Hollywood's Chicken Crunch

Whenever I think of this recipe, I think of high school. Whenever my friends and I would go to the Mall of America we would go to Planet Hollywood (it is sadly no longer there) and all of us would get the chicken! This copy-cat recipe is not the same as the good thing, but I still really like it!  I also made Planet Hollywood's Creole Mustard Sauce to go with it. I don't have a deep fryer so I used a skillet instead and things turned out just fine! I used chicken breasts and cut them in half to make 'tenders'. This recipe is from the Cooking with Kare cookbook.

Planet Hollywood's Chicken Crunch

•  2 1/2 cups captain crunch cereal
• 2 cups corn flakes
• 1/2 cup all-purpose flour
• 2 teaspoon granulated onion
• 2 teaspoon granulated garlic
• 1 teaspoon pepper
• 3 eggs
• 1/2 cup milk
• 1 1/2 pounds chicken tenders
• Vegetable oil for frying

Coarsely grind or crush the cereal and place in a shallow dish. In another dish combine flour, onion, garlic and pepper; mix well. In medium bowl beat eggs with milk until well blended. Coat chicken with flour. Dip into egg mixture and then into cereal mixture. Place on waxed paper. Heat oil in deep fat fryer to 325 degrees. Fry several pieces of coated chicken at a time, turning after 3 minutes. Keep warm in low oven until all chicken is fried.

Mustard-Marinated Steak

I was slightly worried about making this recipe. I'm not a huge mustard or Italian fan, but thought I would give it a whirl anyway. I was awesomely surprised! The marinade is super easy and cheap, and it just gives the steak even more flavor. Again, I don't have a grill, so made it on a flat top but it still turned out delicious! The original recipe from Better Homes & Gardens calls for yam fries, which I did not make (I made mashed potatoes instead).

Mustard-Marinated Steak
Marinate: 2 hours
Cook time: 17 minutes

• 1 1/4-1 1/2 pound beef flank steak
• 1/2 teaspoon black pepper
• 1 cup bottled Italian salad dressing
• 1/2 cup yellow mustard

Trim fat from steak. Rub pepper into steak. Place steak in a resealable plastic bag set in a shallow dish.

For marinade, in a small bowl stir together Italian dressing and mustard. Pour marinade over steak; seal bag. Marinate in the refrigerator for 2-24 hours, turning bag occasionally. Drain steak, reserving marinade.

Grill steak to medium doneness, turning and brushing once with marinade half-way through grilling.