Chocolate Eclair Dessert

You guys...this dessert is probably the easiest, fastest, dessert I've ever made. And quite possibly one of the yummiest! So simple yet so delicious! If you need a chocolate fix or a quick dessert, this is a great recipe!

(Recipe and photo are from thekitchenismyplayground) 

Filling:

2 (3.5 oz) boxes vanilla instant pudding 

3 cups milk

1 (8 oz.) container Cool Whip

2-3 sleeves graham crackers

Chocolate topping:

1/3 cup cocoa

1 cup sugar

1/4 cup milk

1 stick butter (1/2 cup)

1 tsp vanilla

For the filling: Combine pudding mix and milk; beat. Stir in cool whip.

Place a layer of graham crackers in the bottom of a 9x13 inch dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. 

For the topping: Bring cocoa, milk, and sugar to a full rolling boil; boil for about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.

Pour chocolate topping over the top layer of graham crackers.

Refrigerate overnight.

Quick Beef & Broccoli

So I already have a beef and broccoli recipe on here, but I found this one and we definitely liked it way better, AND it was much easier! There were a few ingredients I didn't have that aren't just in my pantry, but now that I have them I can make this anytime! It's really really good, enjoy!

(Recipe from melskitchencafe)

Sauce:

1 TBSP rice wine vinegar

2 TBSP low-sodium chicken broth

5 TBSP oyster sauce

2 TBSP light brown sugar

1 tsp toasted sesame oil

2 tsp cornstarch

Beef & Broccoli:

3 TBSP soy sauce

1 1/2 lbs flank steak, cut into 2-inch wide strips with the grain, then sliced across the grain into 1/8 inch thick slices

6 medium cloves garlic, minced

1-inch piece fresh ginger, minced

1 tsp peanut oil or vegetable oil, plus extra for cooking

1 1/4 lb broccoli, cut in to bite size pieces

1/3 cup water

3 medium scallions, sliced 1/2 inch thick on diagonal, optional

Directions:

1. In medium bowl, combine beef and soy sauce. Cover and refrigerate at least 10 minutes or up to an hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine the garlic, ginger, and 1 tsp oil. Set aside. 

2. Heat 1-2 tsp oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of the beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with foil. Heat another 1-2 tsp oil in the skillet and repeat with remaining beef.

3. Add 1 TBSP oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon until fragrant, about 15-30 seconds. Stir the mixture in to the broccoli. Add the beef back to the skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve or serve it straight out of the skillet.

Yields 4-5 servings. I halved it and it fed 3 of us.

You can find the chow mien recipe HERE.

Dill Dip

1 cup mayo

1 cup sour cream

1 tsp dill

1 tsp Bon Appetite

1 tsp Accent

1 TBSP green onions, chopped

Mix all ingredients together and serve with veggies or chips. Best, it chilled in the fridge before eating.

(Picture from Google Images)

Baked Parmesan Garlic Chicken

1/2 cup shredded Parmesan cheese 

1 packet Italian dressing mix

1 tsp garlic powder

3-4 chicken breasts

Mix the cheese, Italian dressing mix, and garlic powder. Wet the chicken with water and coat both sides in the mixture. Grease a baking dish and cook the chicken on 400 degrees for 30-40 minutes or until chicken is done. Serve with a vegetable like cooked carrots or broccoli. 

Fish Tacos

Fish:

• 1 pound white fish (any kind you like)
• 3 tablespoons lime juice
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder (optional)


Tacos:
• 8 whole grain high-fiber tortillas or stone-ground corn tortillas
• 1/2 avocado, diced and lightly mashed
• 1/3 cup shredded low-fat Mexican or pepper jack cheese
• 1/2 cup tomato salsa
• 4 tablespoons chopped fresh cilantro
• 1-1/2 cups finely shredded cabbage
• Hot sauce (optional)

Instructions

Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper and chili powder (if desired). Cover, refrigerate and marinate for about 30 minutes.

Preheat the grill to medium-high heat (or preheat the oven to 375¡F). Lightly coat a 24" x 12" piece of foil with olive oil cooking spray. Place the fish in a single layer in the center of the foil. Fold the foil over and fold the ends upward to seal in the fish. Place the foil packet on the preheated grill. Cook for 7 to 10 minutes, or until the fish is opaque. Remove from the grill.

Wrap the tortillas in foil and place them on the grill to warm for 2 minutes. Spread about 1/8th of the mashed avocado on each tortilla and top with 1/8th of the fish. Sprinkle each with cheese, salsa, cilantro, cabbage and hot sauce, if desired. Serve with glasses of ice water garnished with a slice of orange and a sprig of fresh mint.

(Found on the Biggest Loser website.) 

Orange lemon jello salad

2 small boxes orange jello mix

1 large package lemon cook and serve jello

1 container cool whip

Make each jello in a separate pan as directed. Combine the orange and lemon together and put in a bowl and refrigerate overnight. Add the cool whip and beat together until combined and smooth. If desired save a couple large scoops of cool whip to spread over top. Once combined refrigerate for a few hours before serving. 

French Onion Potatoes

2 cubes salted butter

2 packages Lipton onion soup mix

6-8 medium potatoes

Melt the butter and whisk in the soup mix. In the meantime, dice up the potatoes after they've been washed, in to bite size pieces. Place the potatoes in a 9x13 inch pan and pour the butter mixture over the potatoes and mix until all the potatoes are coated. Bake at 375 for an hour or until potatoes are tender. Makes about 8 servings.

Homemade Won Tons

1 package Won Ton wrappers (I used Nasoya brand found in the produce section)

1 package cream cheese (softened)

1 tsp garlic powder

1 tsp onion powder

Preheat oil on the stove or deep fryer. Make sure it is hot enough (read for heat specifications on the won ton package.) In the meantime, mix the cream cheese and garlic and onion powder together until smooth. You can add more garlic or onion powder to your liking if needed. Put a dollop of the cream cheese mixture in the middle of the won ton wrapper and fold in half. Wet the ends of the wrapper with either water or egg whites and press ends together with fingers or a fork. Deep fry until they start to turn golden. Pair with beef and broccoli and chow mein.

(Thank you Brianna Henderson for the idea!)