Cindy's Recipes and Writings

Peachy Baked Chicken

Posted on June 17, 2012 by Cindy Kerschner

I love fruit and meat together. With the right spices, the flavor sings! I use allspice here to compliment the brown sugar and OJ. Add a dash of red pepper flakes to give it a little more zing if you like!

1 lb Chicken breasts — boned and skinned (4 ounces each)
1/2 cup brown sugar firmly packed
1 cup peaches, pitted and thinly sliced
1/2 cup orange juice
1 Tbsp allspice
1 tsp allspice
Cooking spray, as needed

1. Spray baking dish with cooking spray. Arrange breasts in single layer.

2. Sprinkle with 1 Tablespoon allspice the 1/4 cup brown sugar.

3. Pour orange juice around the outside of breasts.

4. Cover with foil and bake at 350 for 20 minutes.

5. Add peaches the rest of the brown sugar and sprinkle with 1 teaspoon allspice. Cover and bake an additional 15 to 20 minutes until internal temperature is 165 and juices run clear.

Servings: 4

Oven Temperature: 350°F

Nutrition Facts
Nutrition (per serving): 160 calories, 7 calories from fat, <1g total fat, 11.4mg cholesterol, 30.1mg sodium, 265.6mg potassium, 35.7g carbohydrates, 1.1g fiber, 32.9g sugar, 4.5g protein, 216.5IU vitamin a, 19.3mg vitamin c.

Posted in chicken, dinner, main dish, peaches | Tagged chicken, dinner, main dish, peaches | 3 Comments

BBQ Shrimp Po-Boy

Posted on June 16, 2012 by Cindy Kerschner

BBQ Shrimp Po-Boy

This quick and easy sandwich will keep you coming back for more! Personalize your meal by choosing your favorite sauce!

1 lb shrimp (21 to 25), peeled and deveined
1/2 cup barbeque sauce
4 Buns (6-inches each)
4 Tomato slices
1/2 cup lettuce shredded

1. Steam shrimp for about 5 minutes until pink and opaque. Add cooked shrimp to sauce and thoroughly heat. Set aside.

2. Assemble sandwiches, lettuce, tomato then top with BBQ shrimp and extra sauce if desired. Serve with your favorite sides.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts
Nutrition (per serving): 273 calories, 30 calories from fat, 3.4g total fat, 142.9mg cholesterol, 1121.2mg sodium, 567.4mg potassium, 39.1g carbohydrates, 2.8g fiber, 14.4g sugar, 20.8g protein, 1921.5IU vitamin a, 19.4mg vitamin c.

Posted in bbq, fasy and easy, sandwich, seafood, shrimp | Tagged main dish, po-boy, quick and easy, sandwich, seafood | 1 Comment

Walnut Cream Cheese Sauce

Posted on June 16, 2012 by Cindy Kerschner

Walnut Cream Sauce

This sauce uses Neufchatel cream cheese with 1/3 the calories of regular cream cheese!
The roasted garlic brings out the best in walnut flavor without overpowering it!

1/4 cup walnuts, finely chopped
8 ounces cream cheese (light or fat-free)
1/2 cup skim milk
2 cloves roasted
1 Tbs parsley flakes

1. Add walnuts and cheese together in a food processor. Pulse until chucks are broken up then blend until smooth. Add garlic, blend.

2. Transfer cheese mixture to a medium saucepan. Whisk in milk and add parsley. Cook over medium-low heat until thoroughly heated.

3. Serve over your favorite pasta or use as a sauce for chicken or turkey.

Servings: 8
Yield: 1 3/4 cups

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes

Nutrition Facts
Nutrition (per serving): 60 calories, 23 calories from fat, 2.7g total fat, 3.7mg cholesterol, 205.9mg sodium, 124.5mg potassium, 3.7g carbohydrates, <1g fiber, 2.4g sugar, 5.6g protein, 87.1IU vitamin a, <1mg vitamin c.

Posted in dinner, fasy and easy, gnocchi, main dish, sauce, vegetarian, walnut | Tagged chicken, cream cheese, dinner, easy, pasta, sauce, walnuts | Comments Off

NEW! Nutrition Additions to Posts!

Posted on June 14, 2012 by Cindy Kerschner

Hi Everyone! I’m excited to be able to add the Nutrition information to my recipe posts!
Here’s a Sample. Let me know what you think about it! I can add vitamin, mineral values and/or I can also add weight watchers points value!

4 cups cabbage, shredded
1/2 cup bell peppers,diced
1/2 cup celery, diced
1/2 cup sugar
3/4 cup white vinegar
salt and pepper to taste
Add all the vegetables together in a large bowl, stir to mix.
Dissolve sugar in vinegar. Add salt and pepper to taste.
Mix vegetables and dressing together. Refrigerate and allow to marinate for at least 2 hours.
Stir to recoat all the vegetables. Remove salad to a serving bowl with a slotted spoon; reserve the dressing to use to refresh salad or for serving on the side.
Servings: 8

Cooking Times
Preparation Time: 15 minutes Inactive Time: 2 hours (marinate) Total Time: 2 hours 15 minutes
Nutrition Facts

Amount Per Serving

Serving size: 1/8 of a recipe (3.3 ounces)

Calories 65.63,Calories From Fat (1%) 0.63% Daily Value, Total Fat 0.07g <1%, Saturated Fat 0.02g <1%, Cholesterol 0mg 0%, Sodium 14.59mg <1%, Potassium 130.03mg 4%, Total Carbohydrates 16.98g 6%, Fiber 1.35g 5%, Sugar 14.28g, Protein 0.68g 1%% Daily Value

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.