Lemon Chicken Piccata

If you’ve been following us for a while, you know that each year, we sisters take at least one trip together.  In fact, one of our “when the kids are all older” dreams is that we can travel much more often. We enjoy a little bit of luxury in a nice hotel, and we shop (a lot).  But, we have to admit…and most of who are close to us won’t be surprised to hear…that our favorite thing to do is eat at new places. When we visited Charlotte, NC, a few years ago, we had an amazing chicken recipe that we were still talking about months later.  This is how many of our recipes are born, folks. During a weekend of cooking and blogging, we worked to create this perfect Lemon Chicken Piccata. Don’t let the long list of ingredients fool you. It really is a fairly fool-proof recipe that we hope may also remind you of one of your favorite restaurant meals.  ~Tracy


For Chicken: 
  • 2 T. chicken broth
  • 5 T. freshly squeezed lemon juice
  • 4 garlic cloves, minced
  • 6 boneless, skinless chicken breast halves
  • 3 eggs
  • ¼ tsp. hot pepper sauce (such as Tabasco)
  • 1 c. flour
  • 1 c. shredded Parmesan cheese
  • 1/3 c. fresh parsley, finely chopped
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • dash ground cayenne pepper
  • 3 T. olive oil

For Sauce:

  • 6 T. butter
  • 1 garlic clove, minced
  • ¾ c. chicken broth, divided
  • 8 T. freshly squeezed lemon juice
  • 2 T. capers, drained
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. crushed red pepper
  • 1 tsp. cornstarch
  • angel hair pasta

Flatten each chicken to ¼ inch thickness.   In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.    In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.

Dip each chicken breast in egg mixture then into flour mixture, coating completely.   Place on baking rack to rest for 15 minutes. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.  Be sure not to crowd the chicken in your pan as this will impact the browning. Remove to baking sheet and keep warm in a 200 degree oven.

For sauce:  Reserve 3 tablespoons of chicken broth in small bowl.  In the same skillet used to cook chicken, melt butter over medium low heat.  Add minced garlic, stir for one minute. Add chicken broth and lemon juice.  Add salt, pepper and crushed red pepper. Bring to low boil. Stir cornstarch into reserved chicken broth.  Pour into sauce mixture, return to a boil. Add capers and stir. Remove from heat.

Top cooked angel hair pasta with one chicken breast.  Drizzle approximately ⅓ c. sauce over each breast and pasta.  Serve immediately.

Lemon Chicken Piccata

Lemon Chicken Piccata

    Ingredients
  • • 2 T. chicken broth
  • • 5 T. freshly squeezed lemon juice
  • • 4 garlic cloves, minced
  • • 6 boneless, skinless chicken breast halves
  • • 3 eggs
  • • ¼ tsp. hot pepper sauce (such as Tabasco)
  • • 1 c. flour
  • • 1 c. shredded Parmesan cheese
  • • 1/3 c. fresh parsley, finely chopped
  • • 1 tsp. salt
  • • ½ tsp. garlic powder
  • • ½ tsp. onion powder
  • • dash ground cayenne pepper
  • • 3 T. olive oil
    For sauce:
  • • 6 T. butter
  • • 1 garlic clove, minced
  • • ¾ c. chicken broth, divided
  • • 8 T. freshly squeezed lemon juice
  • • 2 T. capers, drained
  • • ½ tsp. salt
  • • ¼ tsp. pepper
  • • ½ tsp. crushed red pepper
  • • 1 tsp. cornstarch
  • • angel hair pasta
  1. Flatten each chicken breast to ¼ inch thickness.
  2. In a shallow dish, whisk the eggs, chicken broth, lemon juice, garlic and pepper sauce.
  3. In a gallon sized zip top bag, combine flour, cheese, parsley, salt, garlic and onion powders, and cayenne pepper.
  4. Dip each chicken breast in egg mixture then into flour mixture, coating completely.
  5. Place on baking rack to rest for 15 minutes.
  6. In a large non-stick skillet, brown chicken breasts on both sides, over medium heat, in several batches, using approximately a tablespoon of olive oil each batch.
  7. Be sure not to crowd the chicken in your pan as this will impact the browning.
  8. Remove to baking sheet and keep warm in a 200 degree oven.
    For sauce:
  1. Reserve 3 tablespoons of chicken broth in small bowl.
  2. In the same skillet used to cook chicken, melt butter over medium low heat.
  3. Add minced garlic, stir for one minute.
  4. Add chicken broth and lemon juice.
  5. Add salt, pepper and crushed red pepper. Bring to low boil.
  6. Stir cornstarch into reserved chicken broth.
  7. Pour into sauce mixture, return to a boil.
  8. Add capers and stir. Remove from heat.
  9. Top cooked angel hair pasta with one chicken breast.
  10. Drizzle approximately ⅓ c. sauce over each breast and pasta. Serve immediately.
https://foursistersdish.com/2019/03/21/lemon-chicken-piccata/

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It’s spring & we have some news!

It’s finally spring!!!  A time for starting fresh, cleaning things up, and perhaps making things look a little prettier.  We’ve done exactly that here at Four Sisters Dish! 

For those of you who have been with us on this food-loving blog journey for the last two years, you may have noticed that our Recipe Index page was sort of like someone’s coat closet in the middle of winter – a common theme to the content, but a bit of a mishmash and kind of hard to find what you really needed.  We are so happy to announce that we have completed our spring cleaning project and have published a new and improved Recipe Index Page!  You’ll find recipes better divided into categories and each recipe now has a clickable photo and link of its own. 

You can check out the new index page at Four Sisters Dish by clicking here.  We hope that you’ll keep visiting us as we add to our pages with lots of yummy recipes.  We’d also really appreciate it if you like and share this page – we love sharing our love of great food and are so excited to have you continue on this journey with us!  — Tracy, Kathy, Robin, & Erin

Sausage-Stuffed Jalapeno Poppers

When you are the first grandchild in a family, and a boy born to the oldest of the four sisters, your aunts tend to give you pretty much everything you want.  This apparently never changes, since my almost 19 year old son happened to mention jalapeno poppers one day and his Aunt Kathy piped right up with an offer to make him some.  While this type of made to order food service isn’t realistic to expect from your Mom (if you’re reading this Hayden), it’s always still a treat to be a bit babied by your aunt, especially when you only get to see her a few times a year.  Since Kathy is also able to create a unique and delicious recipe at the drop of the hat (or request of a nephew), I won’t complain too much about how she continues to spoil him. ~Tracy

Ingredients:

  • 9 large or 12 average sized jalapeno peppers, sliced lengthwise seeds and veins removed
  • 1 c. cooked, crumbled pork or turkey sausage
  • 2 8 oz. packages, softened cream cheese (regular or reduced fat)
  • 1 c. shredded Colby Jack cheese
  • 1 large garlic clove, minced
  • ½ tsp. onion powder
  • ½ tsp. salt
  • 5 to 6 slices of pre-cooked bacon

Be sure that your jalapenos are washed.  Slice them in half length-wise, remove the seeds and veins.

Set the cleaned jalapenos on a large flat baking sheet and set aside.

Slice each piece of bacon in half both vertically and horizontally, creating small strips of cooked bacon.  Set aside.

In a medium sized mixing bowl, combine all ingredients except for the bacon.  Incorporate all ingredients together well. 

Fill each jalapeno with cream cheese mixture.  Fill each pepper with enough mixture so that it barely rounds out of the top.

Bake on 325, for approximately 30-40 minutes or until the peppers begin to soften.

Remove peppers from oven, and very carefully (peppers and pan will be hot) cut a small line into the cream cheese mixture on each pepper.

Carefully insert a strip of the sliced bacon into the top of the cream cheese mixture on each pepper.

Return to the oven and cook 7 to 10 more minutes.

Remove from oven and allow peppers to sit for about 5 minutes to set up before serving.

WW Freestyle Info.: This recipe is easy to lighten up!  If you use light or reduced fat cream cheese, turkey sausage, and 2% milk shredded cheese, each jalapeno popper is only 3 points.

Sausage-Stuffed Jalapeno Poppers

Sausage-Stuffed Jalapeno Poppers

  • Ingredients:
  • • 9 large or 12 average sized jalapeno peppers, sliced lengthwise seeds and veins removed
  • • 1 c. cooked, crumbled pork or turkey sausage
  • • 2 8 oz. packages, softened cream cheese (regular or reduced fat)
  • • 1 c. shredded Colby Jack cheese
  • • 1 large garlic clove, minced
  • • ½ tsp. onion powder
  • • ½ tsp. salt
  • • 5 to 6 slices of pre-cooked bacon
  1. Be sure that your jalapenos are washed. Slice them in half length-wise, remove the seeds and veins.
  2. Set the cleaned jalapenos on a large flat baking sheet and set aside.
  3. Slice each piece of bacon in half both vertically and horizontally, creating small strips of cooked bacon. Set aside.
  4. In a medium sized mixing bowl, combine all ingredients except for the bacon. Incorporate all ingredients together well.
  5. Fill each jalapeno with cream cheese mixture. Fill each pepper with enough mixture so that it barely rounds out of the top.
  6. Bake on 325, for approximately 30-40 minutes or until the peppers begin to soften.
  7. Remove peppers from oven, and very carefully (peppers and pan will be hot) cut a small line into the cream cheese mixture on each pepper.
  8. Carefully insert a strip of the sliced bacon into the top of the cream cheese mixture on each pepper.
  9. Return to the oven and cook 7 to 10 more minutes.
  10. Remove from oven and allow peppers to sit for about 5 minutes to set up before serving.

WW Freestyle Info.: This is a recipe that’s easy to lighten up! If you use light or reduced fat cream cheese, turkey sausage, and 2% milk shredded cheese, each jalapeno popper is only 3 points.

https://foursistersdish.com/2019/03/18/sausage-stuffed-jalapeno-poppers/

Chile Rellenos Breakfast Bake

I love a dish that is versatile.  My favorite foods are those that you can eat any time of day …. breakfast, lunch, dinner. This twist on a Mexican classic is perfect for any time of day, whether you just want something easy and yummy to eat, or you’re looking for something to have for your next brunch or baby shower!  Anytime of day you make it, it’s guaranteed to be a hit. Generally breaded and fried, the chili relleno is loaded with flavor, but who has time (or the allotted calories) for fried foods? In this dish the green chilies add the perfect amount of flavor, but they are not spicy. This recipe mixes up quickly and bakes while you accomplish other things on your to-do list. Served alongside fruit salad or a green salad it is totally delicious!  ~ Kathy

Ingredients: 
  • 8 eggs
  • ½ c. Greek yogurt*
  • 1 c. Colby jack cheese, shredded
  • 1 T 2% milk
  • 1/3 c. Bisquick baking mix
  • 7 oz. can mild, diced green chilies
  • ¼ tsp salt
  • 1/8 tsp pepper
  • Dash garlic powder
  • Dash onion powder

Instructions:  

  1. Preheat oven to 350˚
  2. Grease a 9×13 casserole dish.
  3. In a large bowl crack 6 eggs, add Greek yogurt and mix well.
  4. In a small bowl, combine the baking mix, milk and remaining two eggs. Combine well and ensure there are no lumps. Add to egg mixture in the large bowl.
  5. Stir in cheese, green chilies and seasonings.
  6. Pour into greased baking dish. Cover with foil and bake 15 minutes. Uncover and bake for approximately 30 more minutes, or until completely set in the center.
  7. *If you do not have Greek yogurt, you can substitute sour cream, but this will change the WW Points.

WW Freestyle Info.:  This recipe makes 6 generous servings that are 4 points each. With reduced fat cheese, you can reduce that to 3 points!

    Chili Rellenos Breakfast Bake

    Chili Rellenos Breakfast Bake

      Ingredients
    • ~8 eggs
    • ~½ c. Greek yogurt*
    • ~1 c. Colby jack cheese, shredded
    • ~1 T 2% milk
    • ~1/3 c. Bisquick baking mix
    • ~7 oz. can mild, diced green chilies
    • ~¼ tsp salt
    • ~1/8 tsp pepper
    • ~Dash garlic powder
    • ~Dash onion powder
    1. Preheat oven to 350˚
    2. Grease a 9x13 casserole dish.
    3. In a large bowl crack 6 eggs, add Greek yogurt and mix well.
    4. In a small bowl, combine the baking mix, milk and remaining two eggs. Combine well and ensure there are no lumps. Add to egg mixture in the large bowl.
    5. Stir in cheese, green chilies and seasonings.
    6. Pour into greased baking dish. Cover with foil and bake 15 minutes. Uncover and bake for approximately 30 more minutes, or until completely set in the center.
    7. *If you do not have Greek yogurt, you can substitute sour cream, but this will change the WW Points.

    This recipe makes 6 generous servings that are 4 WW Freestyle Points each. With reduced fat cheese, you can reduce that to 3 WW Freestyle Points!

    https://foursistersdish.com/2019/03/12/chili-rellenos-breakfast-bake/

    Beef Stir Fry

    Occasionally, I find myself in a bit of a cooking rut.  When I realize we’ve had some sort of taco five of the last ten days, it’s time to get a little more creative.  My husband had been craving Asian food recently, and since we have reached the ripe old age of “don’t want to go anywhere unless we have to,” I decided I’d get a little more adventurous with our dinner.  I’ve made this Beef Stir Fry a few times now and it is really is fool-proof! It turns out great every time and you can adapt the veggies to whatever you happen to like best (if there are no teenagers eating with us, I always add extra broccoli).  The ingredients are easy to find, and if you’re lucky enough to have grocery delivery or pick up where you live, you can feel like you’ve had a dinner at a trendy Asian restaurant, without ever having to get out of your pajamas (#goals). ~Tracy

    Ingredients:
    • ½ of a yellow onion, thinly sliced
    • ¼ of a large green bell pepper, thinly sliced
    • ¼ of a large red bell pepper, thinly sliced
    • ¼ of a large yellow bell pepper, thinly sliced
    • 1 package frozen broccoli florets (I use 10.8 oz. of Birds Eye Steamfresh)
    • 1 ½ lb thinly sliced Sirloin steak
    • 2 large cloves garlic, minced
    • 2 t. minced or grated fresh ginger
    • ¼ c. + 1 T. lower sodium soy sauce
    • 2 tsp. Sugar
    • 1 ½ T. corn starch
    • 2 tsp. red pepper flakes (use less if you don’t like a little spice)
    • brown or white rice for serving with the stir fry

    Instructions: 

    1. In a small bowl, mix the soy sauce, sugar, corn starch, and red pepper flakes. Set aside.
    2. Lightly salt and pepper the steak. Set aside.
    3. Generously spray a large, deep skillet with nonstick canola oil spray.
    4. Saute onion, peppers, and broccoli for several minutes on medium heat until veggies begin to soften. I sometimes throw in an ice cube with the veggies so that the melting ice provides a little steam to assist in their cooking.
    5. Remove the veggies from the pan and set aside while you cook the meat.
    6. Add the steak, garlic, ginger, and soy sauce mixture to the skillet.
    7. Saute over medium heat for approximately 5 minutes. Sauce will bubble and begin to thicken.
    8. When the meat is almost done, add the vegetables back to the pan so that the meat and vegetables can finish cooking together. Cover the skillet with a glass lid.
    9. The final cooking stage will take approximately 5 more minutes, but check the meat and vegetables frequently.
    10. Vegetables should be fork tender and meat should be cooked through when done.
    11. Serve the stir fry over your favorite brown or white rice, if desired.

    WW Freestyle Info.: This recipe makes 5 generous 1-cup servings. Each serving is 6 points. Be sure to add points if you serve the stir fry over rice.

    Beef Stir Fry

    Beef Stir Fry

      Ingredients
    • ~½ of a yellow onion, thinly sliced
    • ~¼ of a large green bell pepper, thinly sliced
    • ~¼ of a large red bell pepper, thinly sliced
    • ~¼ of a large yellow bell pepper, thinly sliced
    • ~1 package frozen broccoli florets (I use 10.8 oz. of Birds Eye Steamfresh)
    • ~1 ½ lb thinly sliced Sirloin steak
    • ~2 large cloves garlic, minced
    • ~2 t. minced or grated fresh ginger
    • ~¼ c. + 1 T. lower sodium soy sauce
    • ~2 tsp. Sugar
    • ~1 ½ T. corn starch
    • ~2 tsp. red pepper flakes (use less if you don’t like a little spice)
    • ~brown or white rice for serving with the stir fry
    1. In a small bowl, mix the soy sauce, sugar, corn starch, and red pepper flakes. Set aside.
    2. Lightly salt and pepper the steak. Set aside.
    3. Generously spray a large, deep skillet with nonstick canola oil spray.
    4. Saute onion, peppers, and broccoli for several minutes on medium heat until veggies begin to soften. I sometimes throw in an ice cube with the veggies so that the melting ice provides a little steam to assist in their cooking.
    5. Remove the veggies from the pan and set aside while you cook the meat.
    6. Add the steak, garlic, ginger, and soy sauce mixture to the skillet.
    7. Saute over medium heat for approximately 5 minutes. Sauce will bubble and begin to thicken.
    8. When the meat is almost done, add the vegetables back to the pan so that the meat and vegetables can finish cooking together. Cover the skillet with a glass lid.
    9. The final cooking stage will take approximately 5 more minutes, but check the meat and vegetables frequently.
    10. Vegetables should be fork tender and meat should be cooked through when done.
    11. Serve the stir fry over your favorite brown or white rice, if desired.

    **This recipe makes 5 generous 1 cup servings. Each serving is 6 WW Freestyle points. Be sure to add points if you serve the stir fry over rice.

    https://foursistersdish.com/2019/03/03/beef-stir-fry/

     

    Lower Carb Chicken Noodle Soup

    Have I mentioned that my sisters and I are big fans of old fashioned comfort food?  Especially during the winter, I’m capable of carb loading like your average pre-hibernation bear.  Bread, noodles, and baked goods take the place of all other food groups. I have lovingly joked that I am blessed with a large, loud, and loving family….but not blessed with the genetics of a fast metabolism.  I also have two teenage boys to feed who have inherited their mother’s love of carbs. So, in the interest of health for all of us, I always look for ways to cut even the smallest amount of fat or carbs from our diet without sacrificing flavor.  Bless the hearts of those of you can be successful on seriously low or no carb diets. You have the will power of Super Woman (or man) in my opinion, but the reason I love Weight Watchers – now known as “WW” with the tag line of Wellness Works, because it really does work – and I can still eat the carbs!!

    This recipe is born from one of my taste tests of a pasta product called Carba-Nada Egg Fettuccine from the Al Dente Pasta Company.  One cup of regular cooked egg noodles is 6 WW Freestyle Points. These Carba-Nada Fettuccine Noodles are only 4 WW Freestyle Points for one and a half cups!  More for less is always great in my book, and nobody in my family had any clue that they were a little bit healthier, and a little lower carb, than regular egg noodles.  

    You can find the egg noodles using this link.  I highly recommend them! 

    Ingredients:
    • 2 tsp. extra virgin olive oil
    • 1T. reduced calorie margarine
    • 1 tsp. salt
    • 1/2 tsp. black pepper
    • 1/2 c. finely chopped white or yellow onion
    • 3/4 c. finely chopped celery
    • 1/2 c. chopped baby carrots
    • 1 bay leaf
    • 5 cups fat free chicken broth
    • 1 10 oz. can Campbell’s 98% Fat Free Cream of Chicken Soup
    • 10 oz. fat free milk (one soup can)
    • 2 c. chopped or shredded chicken breast (I use shredded rotisserie chicken breast)
    • ~1 10 oz. package Carba Nada Egg Fettuccini

    Instructions:  

    1. Gently heat the olive oil and margarine in a large stock pot.
    2. Once heated, place your celery, onions, and carrots into the stock pot.
    3. Cook over medium heat until vegetables begin to soften slightly.
    4. Add salt, pepper, the bay leaf, chicken broth, cream of chicken soup, and milk.
    5. Stir gently to combine and bring to a low simmer.
    6. Add chicken breast and the entire package of egg noodles.
    7. Simmer slowly until the noodles are cooked to an al dente texture. Probably no more than 6 or 7 minutes, but check them frequently.
    8. Remove the bay leaf and discard it before serving.

    WW Freestyle Info.:  This recipe makes approximately 9 one cup servings. Each serving is 3 points using the Carba-Nada pasta. Using regular egg noodles, each serving is 5 points.

    Lower Carb Chicken Noodle Soup

    Lower Carb Chicken Noodle Soup

      Ingredients
    • ~2 tsp. extra virgin olive oil
    • ~1T. reduced calorie margarine
    • ~1 tsp. salt
    • ~1/2 tsp. black pepper
    • ~1/2 c. finely chopped white or yellow onion
    • ~3/4 c. finely chopped celery
    • ~1/2 c. chopped baby carrots
    • ~1 bay leaf
    • ~5 cups fat free chicken broth
    • ~1 10 oz. can Campbell's 98% Fat Free Cream of Chicken Soup
    • ~10 oz. fat free milk (one soup can)
    • ~2 c. chopped or shredded chicken breast (I use shredded rotisserie chicken breast)
    • ~1 10 oz. package Carba Nada Egg Fettuccini
    1. Gently heat the olive oil and margarine in a large stock pot.
    2. Once heated, place your celery, onions, and carrots into the stock pot.
    3. Cook over medium heat until vegetables begin to soften slightly.
    4. Add salt, pepper, the bay leaf, chicken broth, cream of chicken soup, and milk.
    5. Stir gently to combine and bring to a low simmer.
    6. Add chicken breast and the entire package of egg noodles.
    7. Simmer slowly until the noodles are cooked to an al dente texture. Probably no more than 6 or 7 minutes, but check them frequently.
    8. Remove the bay leaf and discard it before serving.

    This recipe makes approximately 9 one cup servings. Each serving is 3 WW Freestyle Points using the Carba-Nada pasta. Using regular egg noodles, each serving is 5 WW Freestyle Points.

    https://foursistersdish.com/2019/02/25/lower-carb-chicken-noodle-soup/

    We would earn a fraction of the funds should you choose to order your egg noodles via our Amazon affiliate links, though it won’t cost you any extra.

    Waffle Muffins

    Valentine’s Day – some people aren’t big fans; others love it.  I’m somewhere in the middle.  I like the holiday.  In fact, I like practically any reason to celebrate.  I like the idea of a day devoted to expressing love…and I like the gifts too, of course!  My husband and I don’t do big gifts for Valentine’s Day though.  We usually get each other a card and he usually picks me up some flowers or candy at the grocery store.

    This year, with his work schedule, I knew we wouldn’t see each other much on Valentine’s Day past breakfast time so I wanted to make something for him more special than his usual bowl of Lucky Charms.  The problem is, I’m not a morning person.  Not even a little bit.  Plus, Valentine’s Day this year was on a Thursday and that’s a work day.  Ain’t nobody got time to make breakfast on a work day.   The solution to this problem was to cook breakfast the night before and reheat it quickly in the morning.  I decided to make these Waffle Muffins, boiled eggs, and bacon, all of which was easily reheated and enjoyed quickly before getting ready for work.  I reheated the muffins and the cooked bacon in the air fryer and the eggs in the microwave.  Worked like a charm!  He was impressed that I had made breakfast on a weekday (Frankly, so was I!) and it was delicious – worth getting out of bed a few minutes early!  ~Erin

    Ingredients:

    • 10 Eggo Nutri-Grain Low Fat waffles (1 box)
    • 1 c. fat-free half & half
    • 4 large eggs
    • ½ c. brown sugar, packed
    • 1 tsp. pure vanilla extract
    • 1 tsp. ground cinnamon
    • Nonstick cooking spray
    • Maple syrup – for serving, optional

    Instructions: 

    1. Toast 5 of the waffles.  You can toast them all but I decided I wanted a mixture of different textures so I didn’t.  Plus, I’m lazy.  Cut the waffles in bite-sized pieces; set aside.
    2. In a large bowl, whisk together the fat-free half & half, eggs, brown sugar, vanilla, and cinnamon until well-combined.  Stir the waffle pieces into the egg mixture, making sure they are all moistened.  Let them soak about 20 minutes while the oven preheats, stirring occasionally.
    3. Preheat the oven to 350°F and spray a 12-hole muffin pan with nonstick cooking spray.  When the oven is preheated, stir the waffle mixture one last time and, using a large spoon or ice cream scoop, disperse the mixture evenly in the pan.
    4. Bake for 25 – 30 minutes (I usually leave mine in the full 30 minutes), until golden brown.
    5. Serve with maple syrup of your choice, if desired.

    WW Freestyle Info.:  4 points for one, 9 points for two muffins.

    Waffle Muffins

    Waffle Muffins

      Ingredients
    • ~ 10 Eggo Nutri-Grain Low Fat waffles (1 box)
    • ~ 1 c. fat-free half & half
    • ~ 4 large eggs
    • ~ ½ c. brown sugar, packed
    • ~ 1 tsp. pure vanilla extract
    • ~ 1 tsp. ground cinnamon
    • ~ Nonstick cooking spray
    • ~ Maple syrup - for serving, optional
    1. Toast 5 of the waffles. You can toast them all but I decided I wanted a mixture of different textures so I didn’t.
    2. Cut the waffles in bite-sized pieces; set aside.
    3. In a large bowl, whisk together the fat-free half & half, eggs, brown sugar, vanilla, and cinnamon until well-combined.
    4. Stir the waffle pieces into the egg mixture, making sure they are all moistened. Let them soak about 20 minutes while the oven preheats, stirring occasionally.
    5. Preheat the oven to 350°F and spray a 12-hole muffin pan with nonstick cooking spray.
    6. When the oven is preheated, stir the waffle mixture one last time and, using a large spoon or ice cream scoop, disperse the mixture evenly in the pan.
    7. Bake for 25 – 30 minutes (I usually leave mine in the full 30 minutes), until golden brown.
    8. Serve with maple pancake syrup, if desired.

    WW Freestyle Info: Makes 12 servings. 4 SmartPoints for 1 or 9 SmartPoints for 2.

    https://foursistersdish.com/2019/02/18/waffle-muffins/

    The Most Monster Cookies

    It’s almost Valentine’s Day y’all! Are you looking for something to get for your little monsters? My little monsters aren’t so little anymore. At 15 and 18 they’re more into expensive tennis shoes and cool food experiences than the cute little things I used to put in things like Valentines and Easter baskets. At what age do you stop these little gifts? I’m not sure what the answer to this question is, but with both a college and a high school freshman I’m thinking we may have hit that age. How about a Valentine that says “Roses are red, violets are blue, I bought a Chemistry text for you!” Or one for your high school student that says “You’re so sweet and fun to cuddle, but hey, your letter jacket cost a bundle!”

    Whatever you decide Valentine’s Day around your abode, I highly recommend these cookies somewhere in the picture. There are several things that I have to be very careful about making, if only because I cannot resist eating far more than my share of them. This cookie recipe ranks pretty close to the top of that admittedly long list. There are other recipes for Monster Cookies out there, but none of them have the perfect combination of ingredients that has created this cookie perfection. The only thing really monstrous about these cookies is the amount of them that you’ll want to eat! You can use Valentine M&Ms and make them perfect treat for your Valentine, your little monsters, or yourself…..we all deserve some love, right!? ~Tracy

    Ingredients:
    ~2 sticks softened butter
    ~½ c. sugar
    ~1 ½ c. brown sugar
    ~2 large eggs
    ~2 tsp. pure vanilla extract
    ~1 ½ c. all-purpose flour
    ~1 tsp. baking powder
    ~½ tsp. baking soda
    ~1 tsp. salt
    ~1 c. toasted sweetened coconut
    ~1 ½ c. quick cook oats
    ~½ c. mini M&M’s
    ~¾ c. chocolate covered toffee chips
    ~¾ c. chocolate chips
    ~2 ½ c. Rice Krispies cereal

    To toast coconut, place it in a thin layer in a medium sized skillet and warm it over a low heat until the coconut begins to turn a light golden brown.
    Carefully stir coconut frequently so that most of the coconut has a chance to turn a golden color (a few pieces remaining white is fine).
    The finished product should look something like this.

    We do not recommend walking away from toasting coconut. It can begin to brown faster than you expect and you could end up with this:

    Good thing I always keep extra coconut on hand (it lasts for a long time in the freezer).

    Set your toasted coconut aside.

    Preheat oven to 375.

    Using a stand mixer for these cookies is a great idea since there are so many ingredients to mix together, but they can easily be mixed by hand.

    Cream butter and sugars together.

    Add eggs one at a time, mixing until well combined with butter and sugar.

    Add vanilla and mix until incorporated.

    In a large measuring cup, combine flour, baking soda, baking soda, and salt.

    Slowly add flour mixture to butter mixture and mixing until well combined.

    If using a stand mixer, with mixer on low, add oats, M&M’s, toffee chips, and chocolate chips.

    Finish by adding Rice Krispies and toasted coconut mixing only until they are incorporated into the mixture. Be careful not to mix too much at this point or you will pulverize the coconut and cereal.

    Use a large cookie scoop or a small ice cream scoop to drop cookies onto sprayed cookie sheet or a cookie sheet that has been lined with parchment.

    Bake at 375 for approximately 11 minutes.

    Makes about 30 large cookies.

    The Most Monster Cookies

    The Most Monster Cookies

      Ingredients
    • ~2 sticks softened butter
    • ~½ c. sugar
    • ~1 ½ c. brown sugar
    • ~2 large eggs
    • ~2 tsp. pure vanilla extract
    • ~1 ½ c. all-purpose flour
    • ~1 tsp. baking powder
    • ~½ tsp. baking soda
    • ~1 tsp. salt
    • ~1 c. toasted sweetened coconut
    • ~1 ½ c. quick cook oats
    • ~½ c. mini M&M’s
    • ~¾ c. chocolate covered toffee chips
    • ~¾ c. chocolate chips
    • ~2 ½ c. Rice Krispies cereal
    1. To toast coconut, place it in a thin layer in a medium sized skillet and warm it over a low heat until the coconut begins to turn a light golden brown.
    2. Carefully stir coconut frequently so that most of the coconut has a chance to turn a golden color (a few pieces remaining white is fine). We do not recommend walking away from toasting coconut. It can begin to brown faster than you expect and you can end up with charcoal colored coconut. Good thing I always keep extra coconut on hand (it lasts for a long time in the freezer).
    3. Set your toasted coconut aside.
    4. Preheat oven to 375.
    5. Using a stand mixer for these cookies is a great idea since there are so many ingredients to mix together, but they can easily be mixed by hand.
    6. Cream butter and sugars together.
    7. Add eggs one at a time, mixing until well combined with butter and sugar.
    8. Add vanilla and mix until incorporated.
    9. In a large measuring cup, combine flour, baking soda, baking soda, and salt.
    10. Slowly add flour mixture to butter mixture and mixing until well combined.
    11. If using a stand mixer, with mixer on low, add oats, M&M's, toffee chips, and chocolate chips.
    12. Finish by adding Rice Krispies and toasted coconut mixing only until they are incorporated into the mixture. Be careful not to mix too much at this point or you will pulverize the coconut and cereal.
    13. Use a large cookie scoop or a small ice cream scoop to drop cookies onto sprayed cookie sheet or a cookie sheet that has been lined with parchment.
    14. Bake at 375 for approximately 11 minutes.
    15. Makes about 30 large cookies.
    https://foursistersdish.com/2019/02/11/the-most-monster-cookies/

    Honey Garlic Shrimp

    Have you seen the meme on social media that says “January was a hard year but we made it.”?  That makes me chuckle because it must be the universal feeling everyone is having, me included.  It was LONG month. Not bad, just long. I guess because November and December just flew right by, the slower pace of the new year seemed to crawl in comparison.  

    January has finally come to a close and, while I’m not one to wish time away, I’m happy to see February… mostly because it’s one month closer to Spring.  

    Food-wise, winter has been a season of belly-warming comfort foods for me.  I have fully enjoyed all the foods and have about 7 pounds to show for it. Time to stop eating like I’m participating in hibernation.  While I love comfort foods, I truly appreciate a dinner that is not so heavy. This Honey Garlic Shrimp is sweet and spicy and, of course, garlicy… hence the name.  It’s also super-fast to make. We’re talking like 15 minutes start-to-finish. Can’t beat that! I can throw this on the table after work in no time and have a meal everyone will enjoy!  That’s why it’s part of my weeknight dinner rotation. I’m confident it will soon be part of yours as well. ~Erin

    Ingredients:
    • 2 lbs. medium-sized shrimp that have been shelled and de-veined
    • 1 T. minced garlic
    • 2 tsp. sesame oil or olive oil
    • ¼ tsp. grated ginger root or 1/8 tsp. dry ginger
    • ½ c. less-sodium soy sauce
    • ½ c. water
    • 1 T. cornstarch
    • 2 T. honey
    • Crushed red pepper flakes, to taste; optional
    • Chopped green onion
    • Cooked rice, for serving

    Instructions: 

    1. Add the shrimp and cook about 4 minutes.
    2. Flip the shrimp and add the remaining ½ tsp. of oil, the garlic, and the ginger. Cook for 3 or 4 more minutes, until the shrimp is cooked and the garlic and ginger are fragrant.
    3. Remove the seasoned shrimp from heat and transfer to a plate.
    4. Return the skillet to the stove and turn the heat up to medium-high. Immediately add soy sauce and water to the skillet. When it begins to bubble, add the cornstarch, whisking continuously, until thickened. This will take just a couple minutes.
    5. Turn off the heat and whisk in the honey.
    6. Return the shrimp to the skillet and stir to coat the shrimp and warm through.
    7. Serve over rice. Garnish with green onions and sprinkle with crushed red pepper flakes, if desired.

    WW Freestyle info.: This makes 4 servings. Each serving is 3 points, not counting rice.

    Honey Garlic Shrimp

    Honey Garlic Shrimp

      Ingredients:
    • ~ 2 lbs. medium-sized shrimp that have been shelled and de-veined
    • ~ 1 T. minced garlic
    • ~ 2 tsp. sesame oil or olive oil
    • ~ ¼ tsp. grated ginger root or 1/8 tsp. dry ginger
    • ~ ½ c. less-sodium soy sauce
    • ~ ½ c. water
    • ~ 1 T. cornstarch
    • ~ 2 T. honey
    • ~ Crushed red pepper flakes, to taste; optional
    • ~ Chopped green onion
    • ~ Cooked rice, for serving
    1. Add the shrimp and cook about 4 minutes.
    2. Flip the shrimp and add the remaining ½ tsp. of oil, the garlic, and the ginger. Cook for 3 or 4 more minutes, until the shrimp is cooked and the garlic and ginger are fragrant.
    3. Remove the seasoned shrimp from heat and transfer to a plate.
    4. Return the skillet to the stove and turn the heat up to medium-high. Immediately add soy sauce and water to the skillet. When it begins to bubble, add the cornstarch, whisking continuously, until thickened. This will take just a couple minutes.
    5. Turn off the heat and whisk in the honey.
    6. Return the shrimp to the skillet and stir to coat the shrimp and warm through.
    7. Serve over rice. Garnish with green onions and sprinkle with crushed red pepper flakes, if desired.

    WW Freestyle info: This makes 4 servings. Each serving is 3 SmartPoints, not counting rice.

    https://foursistersdish.com/2019/02/07/honey-garlic-shrimp/

    Cuban Style Red Beans and Rice

    Most of the time when people talk about red beans and rice, the Cajun version is what comes to mind, at least for me. The flavors of this Cuban version are unique and amazing.  Not your standard red beans and rice!  You can adjust the heat by choosing mild, regular or hot Ro-Tel tomatoes and adjusting the amount of cayenne pepper.  The addition of cilantro and the hint of lime are perfect.  I’m thankful that I have a family that enjoys the adventurous recipes that roll across our table.  This one is a keeper.    ~Kathy

    1 c. bell pepper (any color), chopped

    ½ c. onion, chopped

    3 cloves garlic, finely minced

    2 (16 oz.) cans light red kidney beans, drained and rinsed

    1 (10 oz.) can diced tomatoes with green chilies (Ro-tel), undrained

    1 c. broth (vegetable or fat free chicken broth, water will also work)

    1 tsp. salt

    1 ¼ tsp. cumin

    ¾ tsp. oregano

    ¼ tsp. black pepper

    ¼ tsp. cayenne pepper

    1/3 c. cilantro, chopped

    2 T. fresh lime juice

    3 c. hot, cooked rice; for serving

    Add bell pepper, onion, garlic, beans, tomatoes, broth and seasonings to the pot of a slow-cooker; stir well.

    Cover and cook on low 4 hours.  Add cilantro and squeeze in lime juice.  Serve over rice.

    Cuban Style Red Beans and Rice

    Cuban Style Red Beans and Rice

      Ingredients
    • ~ 1 c. bell pepper (any color), chopped
    • ~ ½ c. onion, chopped
    • ~ 3 cloves garlic, finely minced
    • ~ 2 (16 oz.) cans light red kidney beans, drained and rinsed
    • ~ 1 (10 oz.) can diced tomatoes with green chilies (Ro-Tel), undrained
    • ~ 1 c. broth (vegetable or fat free chicken broth, water will also work)
    • ~ 1 tsp. salt
    • ~ 1 ¼ tsp. cumin
    • ~ ¾ tsp. oregano
    • ~ ¼ tsp. black pepper
    • ~ ¼ tsp. cayenne pepper
    • ~ 1/3 c. cilantro, chopped
    • ~ 2 T. fresh lime juice
    • ~ 3 c. hot, cooked rice
    1. Add bell pepper, onion, garlic, beans, tomatoes, broth and seasonings to the pot of a slow-cooker; stir well.
    2. Cover and cook on low 4 hours.
    3. Add cilantro and squeeze in lime juice.

    WW Freestyle Info.: This recipe makes 4 main-dish servings or 6 side-dish servings. Each serving is zero SmartPoints. Don't forget to track points for your desired serving of rice.

    https://foursistersdish.com/2019/02/04/cuban-style-red-beans-and-rice/