Lemon Bread Pudding with Blueberries

Rae Drummond, the Pioneer Woman, made Lemon Bread Pudding on her show.  It looked and sounded wonderful.  But, I had to wonder – could you add blueberries to it?  The answer is YES – yes, you can!  And, it turned out fantastically.  The blueberries were a wonderful addition.  And, of course I’m a sucker for any dessert made with lemons. (If you don't like blueberries, you can leave them out.) This bread pudding is sweet, light and refreshing.  I made this for 4^th of July to rave reviews.  Serve with fresh whipped cream and you’ve got an easy, delicious dessert for any time!

Ingredients:

Zest of 2 lemons

Juice of 2 lemons

4 eggs

2 cups half & half

1 cup sugar

Loaf of Brioche, French bread or Challah

Pint of fresh blueberries, or slightly more if desired

Directions:

Cut the bread into cubes and spread onto a sheet pan to dry out a bit.

Zest the lemons into a mixing bowl.   Juice the lemons and add to the zest.  Add the eggs and half & half; whisk all together.  Add the sugar and mix together.

Butter or spray the baking dish.  Add the cubed bread.  Sprinkle the blueberries in with the bread ensuring they are evenly distributed throughout.  Pour the custard over the bread.  Allow to sit for a while to let the bread soak up the custard.

Preheat oven to 325°.  Bake for 50 minutes.

Serve with fresh whipped cream and enjoy!

Click here for printable recipe.

Poblano Chicken Chili

This is another dish inspired by a Weight Watchers recipe. The spices and chilies are so warming.  This is a “stick to your ribs” chili that is so scrumptious, especially with the various toppings.  You can use different types of beans, if you prefer.  You could also substitute beef or turkey for the chicken.  This is a fairly quick meal to make.  Serve with a side salad and some crusty bread and your taste buds will be very happy!

Ingredients:

3 Poblano Chilies, seeded & chopped

8 green onions

4 cloves garlic, chopped

2 boneless skinless chicken breasts, ground (See Note Below)

2 15 oz cans diced tomatoes with green chilies

1 15 oz can white beans, rinsed and drained

1 15 oz can black beans, rinsed and drained

4 Tlbs Chili Powder

2 Tlbs Cumin

¼ cup water

Olive Oil

Salt & Pepper to Taste

Garnish: Green Onions, Cheddar Cheese, Sour Cream or Non-fat Yogurt, Lime

Directions:

Heat your cooking pot and drizzle some olive oil into it.  Add the chilies, green onions and garlic.  Saute until the peppers are charred; about 5 minutes.

Add the ground chicken breast and continue cooking until the chicken is cooked through.

Stir in the Chili Powder, Cumin, Salt & Pepper.  Combine well.  Add the tomatoes, beans and water; bring to a boil.  Reduce heat to low, cover and simmer for about 1 hour.

Serve with garnishes of your choice.

Note:  My food processor has a graduated tiered blade, rather than just the blade at the bottom.  So, rather than purchasing already ground chicken, I’ve been grinding my own using the food processor.  I cut two breasts into chunks and then place in the freezer for about 1 hour.  Having them be partially frozen makes them easier to grind.  I find that doing this myself is more economical – and I get only the breast and not a lot of added fat.  It’s a win-win!  You could also substitute turkey for the chicken, if you prefer.

Click HERE for printable recipe.

Chocolate Cherry Martini

I saw Trisha Yearwood make this cocktail on her FoodNetwork show.  It looked and sounded wonderful.  And, guess what… it IS wonderful.  Definitely a sweeter drink, but very tasty and enjoyable.  Hubby and I each had one on Valentine’s Day.  Yum!  (this recipe makes 3 cocktails)

Ingredients:

Cherry Vodka – 3 oz

Chocolate Liquor – 3 oz

Cherry Juice – 3 oz

Juice of ½ a Lemon

Directions:

Add all ingredients to a cocktail shaker filled with ice.  Shake well.  Serve with Cherry Garnish.

Note: I’ve also substituted Cherry Whipped Vodka for plain cherry vodka – and I’ve swapped out 1 oz of Chocolate Whipped Vodka for 1 oz of the chocolate liquor.  Equally delicious!!

Click here for printable recipe.

Mini Berry Lemon Cheesecake Tarts

I found this recipe from the Weight Watchers site.  It is SO good.  You’ll have no idea that these are “dietetic”.  At only 1 smart point each, you can treat yourself with zero guilt.  When I made these for my husband and myself, I only baked and filled 8 shells at a time, 4 for each of us.  I kept the filling in the plastic bag and was able to have these over several evenings.  What a delightful indulgence!

Ingredients:

Phyllo shells, mini – thawed, if frozen (30 of them)

8 oz. light cream cheese, room temperature

¼ cup Greek plain yogurt – fat free

2 Tbsp. sugar

2 tsp. lemon juice

1 tsp. lemon zest

1 tsp. vanilla extract

Assorted berries for garnish

Directions:

Preheat oven to 350°F.

Bake phyllo shells on a baking sheet for about 5 minutes, until they’re lightly toasted.  Allow to cool.

In a medium bowl, whisk together softened cream cheese, yogurt, sugar, lemon juice, lemon zest and vanilla.  Make sure the mixture is completely smooth.  Spoon this mixture into a plastic zip-lock bag.  Snip off a corner and evenly pipe the mixture into the phyllo shells.  (Or you can fill using a spoon)

Garnish each filled shell with a berry.  Serve immediately, or cover and refrigerate for up to 4 hours.  If you leave them filled for too long before serving, the shells will get soggy.

Click here for printable recipe.

Spicy Vegetarian Chili

I found this recipe on the Weight Watchers site.  I’ve adjusted it slightly, but haven’t affected the point value.  (If you’re interested, this serves 6.  One serving is approximately 1.5 cups, for only 1 Smart Point!)  This is super delicious.  We do love our beef and chicken - but I don't miss the meat in this fantastically flavorful chili.

Ingredients:

29 oz canned diced tomatoes, fire-roasted with garlic

3 Tbsp canned tomato paste

1 Tbsp olive oil

1 Tbsp chili powder, regular-variety

1⁄2 tsp chili powder, chipotle-variety

1 tsp ground cumin

2 large uncooked zucchini, cut into 3/4-inch dice (about 4 cups)

2 cup(s)frozen corn kernels

15 oz canned black beans, rinsed and drained

15 oz canned pinto beans, rinsed and drained

2 medium poblano chile, seeded and diced (about 1 3/4 cups)

3⁄4 cup(s) cilantro, fresh, chopped

1⁄2 cup water, or up to 1 cup if needed

3⁄4 tsp table salt, or to taste

Garnish: Green Onions, Cheddar Cheese, Sour Cream or Non-Fat Yogurt

Instructions:

In a 4-quart or larger slow cooker, combine tomatoes, tomato paste, oil, both types of chili powder and cumin. Add zucchini, corn, both types of beans and poblanos; stir to mix well.

Cover and cook on LOW setting until vegetables are tender, about 6 hours.

Stir in cilantro and enough water to desired consistency; season with salt. Yields about 1 1/2 cups per serving.

Garnish and serve!

Click here for printable recipe.