Recipe of the Week: Holiday Cranberry Sauce

imageI may have gotten the love of cranberry from my family! I can never imagine a holiday meal without having cranberry sauce on the table. It has been a tradition for me and personally I love it! I always love making FRESH cranberry sauce because it is SO Easy and is WAY Better than eating the canned version. It is quick, easy and holiday dish favorite that is great to share!

Ingredients

  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.cran

Directions

1 Pour the cranberries in a colander and rinse and clean them.  Go through and throw out any bad cranberries.’

2 Add water and sugar in the pan on high heat and bring to a boil. Stir to dissolve the sugar.

3 Add the cranberries to the pot and let them  boil. Reduce  the heat and  let it simmer for 10 minutes or until most of the cranberries have burst.cran1

4 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. You can add a half a cup of chopped pecans with a few strips of orange zest.

You can also add raisins,currants, blueberries , cinnamon, nutmeg, or allspice. I would only add a tiny sprinkle of spice to start and add as you go.

5 Remove  your sauce from heat. Let cool completely and chill. Then place the sauce in the  the refrigerator in a bowl. As it sits in the refrigerator it will thicken and become ready to eat!

 

 

 

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Recipe of the Week: Pesto Chicken Bake

After a long day at work, you want to to come home and make something fast and fulfilling. This chicken pesto bake is a dish that is savory and flavorful that everyone will love! It is also a low card and gluten free dish!


(Makes 4 servings)

Ingredients:
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used my homemade Basil Pesto with Lemon, but you can use purchased pesto.)
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Instructions:
1.)Preheat oven to 375F. T Cut each chicken breast lengthwise into 2- 4pieces depending on the size.
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2.) Spray your baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.

3.)Lay chicken strips over the pesto, then spread about  1/4 cup more basil pesto over the chicken.

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4.)Cover the baking dish with aluminum foil & bake the chicken for 25-30 minutes

5.)When chicken is cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese.

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TIP: Serve hot.  You want to use flavorful juice  to serve with rice, couscous, or quinoa to soak up the juice. Just spoon the juice over the chicken.