NICE: BBQ Chicken Quinoa Salad

It's about that time, folks. Time to volunteer to bring a delicious dish to the next summer get together! Always looking for yummy and light summer options! 

Got to visit one of my FAVORITES this weekend. Not only is she fabulous, she's one fantastic chef. Needless to say we ate well this weekend :) Between the two of us we came up with a BBQ Chicken salad of some sort. Neither one of us are big lettuce eaters. Spinach? Yes. Iceberg? Don't waste our time. Got home and got to Google-ing recipes. THIS ONE came up. A lot of inspiration came from that dish! 

This is one fantastic dish. Trust me. I've tried a LOT. I've even portioned some out and put it in the freezer for later. They make fantastic frozen lunches :) Put them in the fridge the night before. Best part - they can be served COLD so they would make a great lunch box item for those who don't always have microwave access... like news reporters. 

You Will Need:

• 1 cup cooked quinoa 
• 1/2 cup frozen or fresh corn, thawed
• 1/2 cup black beans, rinsed and drained
• 1 cup shredded chicken, cooked
• 2 Tbsp BBQ sauce of your choice
• 1/2 large avocado, chopped
• 2 green onions, chopped
• Salt and pepper, to taste
• Cilantro, as garnish (if you want) 

Cook quinoa according to package directions. I like to make mine with chicken broth and garlic to make it extra tasty! 

When it comes to the chicken - I recommend a slower cooker. Made mine: 1 lb chicken breast, 1/3 cup BBQ sauce and 1/2 cup chopped yellow onion. This makes almost double what you will need for the recipe. You will need to prep some time for this part - it takes a little while. 

In a large bowl, mix together quinoa, corn, black beans, chicken, spinach and barbecue sauce. Fold in avocado, green onions and season with salt and pepper. Top with a bit of cilantro and enjoy! You can eat this over any other green veggie of your choosing! 

By my calculations with the ingredients I used, this dish rings in 261 calories, 37 carbs, 6 g fat, 19 g protein, 6 g sugar per serving! Not too shabby. 

BBQ is quickly becoming one of my most craved ingredients this spring. It's wonderful because you don't need to do much more in the way of seasoning your dishes. Look for low sugar sauces to be more friendly to your waste line. 

Question For You:

What flavors do you crave this spring? 

xoxo!

NAUGHTY: Inside Camp Side Dip!

As you well know, I'm a Pinterest FREAK. Seriously. Some days are worse than others, but my food pins outweigh most posts. Follow me if you please: http://pinterest.com/lauranealmoss/

The "pinner" calls this "s'mores crack dip"... I changed the name. When I was checking out at the grocery store with my supplies, the checker asked, "Are you getting ready for a camping trip?" and I replied, "This is more of an inside camp side dish!"

For the original recipe: http://www.bakeaholicmama.com/2013/01/smore-crack-dip.html

Yes, we're doing a dessert. Yes, it's not an everyday food. Yes, I eat healthfully and master the stair master just for treats like these. Pick your own poisons and workouts according to this "recipe" and you won't have a problem :)

You Will Need:
1 cup of milk chocolate chips
2 tbs of milk
1 1/4 cups of mini marshmallows
graham crackers for dipping

In a sauce pan add chocolate chips, milk and 1 cup of marshmallows. Mix over medium heat until melted and smooth.

Pour chocolate mixture into casserole dish and cover with remaining marshmallows.

Put dish in your oven broiler and cook until marshmallows brown. Serve and enjoy!!

This dish should be served immediately after making - the chocolate will take it's hardened shape again after cooling.

Had a sweet and beautiful sou chef working with me this week! I have the pleasure of hanging out with Samantha on a regular basis. She's one of the extremely talented Tulsa Girls Art School students. So proud of her and all of the hard work she does :) PS - she gave this dip 2 thumbs up!!!

Question for you:

What's your favorite summer time treat?

xoxo!!

NICE: Chicken Enchiladas

Like I said, probably part Hispanic based on my favorite food group: MEXICAN FOOD.

Why not? It's cheesy, it's delicious, it's my favorite. Tres Leches is one of my favorite desserts. YUM.

Today we're making chicken enchiladas! We're going "nice" on this one. Because if you're going naughty you may as well just go to your favorite cantina.

This recipe is based on one by one of my all time favorite sources, Cooking Light. Find it here: http://www.myrecipes.com/m/recipe/chicken-enchiladas-with-salsa-verde-10000001173802/

From Cooking Light (www.myrecipes.com)

This recipe serves 4 with 2 enchiladas per serving.

YOU WILL NEED: 

1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde 
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
 Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges

Preheat oven to 425°.

Combine first 4 ingredients in a blender; process until smooth.

Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture.

Reserve remaining salsa mixture.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder.

Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

• Calories: 327
• Calories from fat: 26%
• Fat: 9.5g
• Saturated fat: 4.4g
• Monounsaturated fat: 2.9g
• Polyunsaturated fat: 1.3g
• Protein: 28.5g
• Carbohydrate: 31g
• Fiber: 3.3g
• Cholesterol: 78mg
• Iron: 1.8mg
• Sodium: 493mg
• Calcium: 149mg

This is very easy to freeze or prep ahead of time and cook at a later date!

What's your favorite kind of food? 

xoxo!

NICE: Spinach Artichoke Dip

Not a fan of sitting around eating a bag of chips. That is, unless you have a bowl of something deliciously gooey and fatty to dip them in :)

A few weeks ago, I made a "nice" queso ....
so. good.

When I make a Naughty or Nice meal on Good Morning Oklahoma it has to be SUPER low maintenance. As in, I can transport it easily to the station in the middle of the night and it takes very little prep work. Because it gets thrown together during commercial breaks and weather segments. The magic of TV may be ruined for you now - for this I am not sorry. We are busy behind the scenes!!

First... I peeked through my pins on Pinterest
http://pinterest.com/ktulchannel8/meals-naughty-and-nice/

Then I took to my facebook page to get your advice on what I should
make https://www.facebook.com/LauraNealMoss

You guys voted for Spinach Dip. Thank you. Crazy easy and it's not bad for you!

This is where I found the idea:

http://foodiesnpup.blogspot.com/2012/09/hot-skinny-spinach-dip.html


You will need:

12 oz bag frozen spinach
2/3 c fat free Greek yogurt
4 green onions, finely sliced
3 clove garlic, minced
1 c shredded part skim mozzarella
1/2 c shredded Parmesan
1/2 can artichoke hearts drained and chopped
pepper or red chili flakes (to taste)

Completely thaw your spinach either in the microwave or by letting sit for a day in the refrigerator.

Squeeze out as much liquid as you can by hand and then press between two paper towels to remove the rest.

Preheat your oven to 350 degrees and spray a 4x4 dish or four 1-inch ramekins with non-stick.

In a medium bowl, combine all ingredients and mix well.

Transfer to prepared baking dish and bake for 25-30 minutes, until dip is bubbling and the cheese is starting to brown around the edges.  Serve hot.

This dip can be stored in the refrigerator for a day or so before it is baked.  Just cover a ramekin to store and pop it in the oven when you're ready to eat it.

You could also put more cheese or panko bread crumbs on the top for some crunch!

This recipe makes 8 servings. With out the chips or crackers, this comes to 110 calories per serving! Find a low cal chip and dig in ;)


YUM!

Question For You:

What's your favorite dip?

XOXO!

NICE: Cheeseburger Wraps

If you've been watching GMO, or the evening news on KTUL you've noticed a bit of a burger obsession by our very own Charles Ely:

http://www.ktul.com/video?autoStart=true&topVideoCatNo=default&clipId=8350635

Chuck has been trying burgers all over town... and making us hungry. Andrew and I went to Claude's one day to have one and I've been craving burgers ever since!!

Luckily... I recently "Pinned" a healthier version. So, I tried it of course! It's delicious.

This is where it started:

http://www.semihomemademom.com/2011/09/grilled-cheeseburger-wraps.html

You Will Need:

1 lb ground beef (93% lean)
1/2 chopped onion

1 tablespoon Worcestershire sauce (I used a little more to taste)

1 tablespoon ketchup (organic and or low sugar)

pepper and salt to taste

5 whole wheat tortillas

2 cups shredded sharp cheddar cheese

sliced tomatoes

yellow mustard (Dijon tastes delish!)

spinach

 

First, caramelize your onions.

 

 

Then add ground beef and brown.

 

 

Drain out the grease. Add Worcestershire sauce, ketchup and salt and pepper. Let simmer for 5 minutes.

 

Assemble your wrap!

 

 

In the tortilla add some shredded cheese, 1/5 of your meat mixture, a squirt of mustard, couple of slices of your tomato and some spinach. Wrap it up and place it seam down on the skillet or grill.

 

 

Brown on both sides. Serve with fruit and another veggie!

 

YUM! These are fantastic and the toppings can also be used on some greens for a "cheeseburger salad".

 

 

Question for you:

 

What's your favorite indulgence?

 

xoxo!

 

 

 

NAUGHTY: Layers Of Love

Man we've been naughty lately! We're doing a "Sweets For Your Sweetie" series on GMO this week
and let me tell you, it's been delicious.

Went to Facebook to get ideas for the name of this sweet treat. You guys are amazingly creative!

Was ridiculously torn but I realize the layers idea probably best describes what I'm going for. THANK YOU FOR YOUR SUGGESTIONS! Will absolutely do this again :)

You Will Need:

1 brownie recipe (or box cake) of your choosing (and whatever it calls for)
1 lb strawberries cleaned and sliced in half
1 pkg of instant chocolate pudding
1/2 quart whipping cream
1 tbs vanilla
1/4 cup sugar
chocolate syrup

This is crazy easy. Make the brownies. I got a local mix:

Bake them, make sure they aren't too "fudgey". You want them kind of cakey. Let it cool completely and cut them in small squares.

Next, make the instant pudding per directions but don't let it firm completely. I put mine in a plastic bag for easy application, it's easier to get it in there when it's still runny.

Now for the whipped cream. Whisk the heavy cream, vanilla and sugar either by hand or with a mixer until extremely firm. You could always just use Cool Whip... but it doesn't taste as delicious. Put this in a zip log bag for easy application.

Now it's time to assemble! You can use a glass bowl or a small cup to put these together. If you're traveling with this treat... may be easier to assemble on site. 

Yogi's choice on order. This time, I laid a foundation of brownie cubes, then pudding, whipped cream and arranged strawberries. Repeat. 

You can get fancy on top and add the chocolate syrup and play with the berries.

Or both. Whatever you please!

I'm way too full to get any more creative. Happy tooth decay.

What would you name this treat? 

xoxo

NAUGHTY: Red Velvet Poke Cake

This is about as naughty as it gets.

As I confessed recently - absolutely OBSESSED with Pinterest. Seriously.

A particular pin has caught my eye a few times as I've browsed desserts... because I love desserts.

It looks like this:

And that's basically how you make it. The instructions are here: http://www.thecountrycook.net/2012/07/red-velvet-poke-cake.html

Or you can just finish reading this blog :)

You Will Need:


1 box Red Velvet cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) boxes instant Cheesecake-flavored pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
10 Oreo cookies, crushed (optional)

Bake the cake according to box instructions. When finished, let cool for a couple of minutes and poke holes with the back of a spoon or something of that nature. You want the holes big enough to soak up some liquid. 

THEN mix 4 cups of COLD milk with two of the boxes of the pudding. Only whisk until the lumps are out. You want it good and runny so it gets into the holes. The cake should still be pretty warm. Pour the runny pudding into the cake and spread around pushing it into the holes gently. 

Put this into the fridge until cool - 2 hours. Add whip topping and broken up cookies and you're DONE! 

Way. Too. Easy. Crazy delicious, too. 

We're making this part of "Sweets For Your Sweetie" on Good Morning Oklahoma. Your sweetie will swoon if you make this super easy dessert ;) 

Question for you:

What's your favorite sweet treat?

xoxo